Every Spring, I get so excited to forage for wild edibles. It’s not only a way to bring fun & new ingredients into your kitchen, but it’s also so nice to reconnect with nature after a chilly Winter.
It’s amazing how many delicious wild edibles there are right outside your front door! Just make sure you harvest from areas not treated with landscaping chemicals and that you can properly identify each plant.
I make this dressing using homemade Violet Vinegar, but any lightly flavored vinegar would work. To make Violet Vinegar, submerge wild violets in rice vinegar and set in a cool, dark spot for 1-2 weeks. Then strain flowers and use vinegar.
This lovely salad has mixed lettuces, grape tomatoes, grapefruit, slivered almonds, cucumber, violet flowers & leaves, and is dressed with homemade Wild Violet Vinaigrette.
Wild Violet Vinaigrette
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Loading...A light, floral, and refreshing salad dressing.
Ingredients
- 3/4 cup olive oil
- 1/4 cup violet vinegar, (or other mild tasting vinegar)
- 1 tsp white miso
- 1/2 tsp agave
- 1/2 tsp salt
- 1/8 tsp pepper
Instructions
Whisk all ingredients until well combined and enjoy.
Notes
Any lightly flavored vinegar can be substituted for the violet vinegar.
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