The American Violet Society

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Triple Violet Salad
(Serves 4)

By Debbie Whittaker, Herb Gourmet
For The American Violet Society © 2000 All Rights Reserved

1 small head leaf lettuce or 8 cups of mild baby greens
1/2 C young, Sweet Violet leaves
12 1/2-inch tips of tender, young, spring tarragon
2 Tb coarsely chopped, young lemon balm
1/4 C Sweet Violets or Heartsease
3 Tb cold pressed olive oil
1 1/2 Tb seasoned rice wine vinegar, preferably violet infused

Salt and freshly ground pepper to taste Wash the greens, herbs and flowers and spin them dry or pat them dry with clean kitchen towels. Tear into bite-sized pieces. Toss all, except for violets, with the olive oil. Drizzle the vinegar over the top. Salt and pepper to taste. Toss again. Arrange the violets on top before serving.

  Caution: See Caution in main article.             

© May 1, 2000, Herb Gourmet 3011 South Krameria, Denver, CO 80222

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