Mixed Salad with Primroses and Violet Vinaigrette

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Mixed Salad with Primroses and Violet Vinaigrette
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation

Ingredients

for
4
For the vinaigrette
200 milliliters
30
1
1 bunch
1 bunch
freshly chopped Parsley
20
Primrose flowers
20
2 tablespoons
2 tablespoons
Violet vinegar
freshly ground Pepper
1 tablespoon

Preparation steps

1.

Rinse violets and pat dry. Place flowers in a glass bottle and fill with vinegar. Seal bottle, making sure it is air tight, and store in a cool place for 3 weeks. Shake bottle daily. After three weeks, strain vinegar and decant into vinegar bottle and store in a cool place. For decoration, add a few flowers to the bottle.

2.

Rinse lettuce, spin dry and tear into bite-sized pieces. Rinse radishes and cut into slices and mix with lettuce leaves and finely chopped parsley. Rinse violets and primroses and pat dry and mix into salad. For dressing, whisk violet vinegar, salt, pepper and sugar into a vinaigrette and drizzle over salad. Serve immediately.