| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1/3 |
lb |
Tender young greens Edible |
|
|
flowers such as |
|
|
nasturtiums |
| 2 |
T |
Cold-pressed safflower oil |
| 2 |
T |
Red wine vinegar |
| 2 |
T |
Sparkling mineral water |
| 1 1/2 |
T |
Lime juice |
| 1 |
T |
Dijon mustard |
| 2 |
T |
Minced shallots |
| 1 |
pn |
Sugar |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Refreshing and light. Add a little interest to the salad plate with a
sprinkle of an edible flower or two. In a small bowl, whisk together
the ingredients. Cover tightly and chill in the refrigerator for at
least an hour before serving. Wash and dry greens. Toss with
vinaigrette, and to make it extra-special, add edible flower petals
like roses or nasturtiums!
http://alethea.ukc.ac.uk/SU/Postgrad/newsletter/issue2/food.html
Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 10, 1998
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