Green Salad with Violet Flowers



150g Batavia lettuce (coarsely sliced)

50g violet flowers (trimmed the stems)


1 tsp red wine vinegar

1 tsp Dijon mustard

2 tbsp extra virgin olive oil

¼ tsp salt

¼ tsp coarsely ground black pepper

Preparation Instructions:

  1. Combine red white vinegar and Dijon mustard in a bowl. Gradually whisk in extra virgin olive oil, season dressing with salt and coarsely ground black pepper.
  2. Toss dressing with Batavia lettuce, transfer to a serving bowl and top with violet flowers. Serve immediately.




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