| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1/3 |
lb |
Tender young greens Edible flowers; such as nasturtiums |
| 2 |
tb |
Cold-pressed safflower oil |
| 2 |
tb |
Red wine vinegar |
| 2 |
tb |
Sparkling mineral water |
| 1 1/2 |
tb |
Lime juice |
| 1 |
tb |
Dijon mustard |
| 2 |
tb |
Minced shallots |
| 1 |
pn |
Sugar |
|
|
Salt and pepper to taste |
INSTRUCTIONS
VINAIGRETTE
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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