Viola, Radish and Asparagus Salad
Edible flowers? Yes, please. I found them at our farmers’ market, and they had me at hello. I immediately grabbed the little box and whipped out three dollars without even thinking, and only after I purchased them did I get into a conversation with the woman about what to do with violas. Turns out it’s really straightforward. You can dress up a cake, or toss them into a simple green salad. In fact, this salad is only four ingredients. But it looks quite fancy. Keep reading for the recipe…
Viola, Radish & Asparagus Salad
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Two handfuls of mixed greens
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4 small radishes
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4 asparagus spears
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A handful of edible violas
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A light dressing of your choice
Place two handfuls of mixed greens in a bowl. Drizzle a very light dressing, such as a vinaigrette over the greens. I actually used a greek yogurt “ranch” concoction we recently made, but I can’t remember for the life of me what all is in it. I’ll let you know when I figure it out, because it’s very, very light and has a little spicy zing to it! Use a mandoline to create paper-thin radish slices and little asparagus ovals, then scatter on top of the greens. Place the delicate violas on top. And that, my friends, is all there is to it.
