Martha Stewart’s Recipe:
Salad’s should be simple and delicious. This recipe by Martha Stewart just happens to also be beautiful with a bit of flower power.
1 teaspoon red-wine vinegar
1 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
5 1/2 ounces tender baby salad greens (about 12 cups)
1 package (50-count) unsprayed violas (small pansies) or other edible flowers
STEP 1: Combine vinegar and mustard in a bowl. Gradually whisk in oil, then season dressing with salt and pepper.
STEP 2: Toss dressing with greens and top with flowers. Serve immediately.
TOTAL TIME: 5 MINS
Edible flowers are available at forthegourmet.com.