Robin Clayfield’s Recipes – Violet Salad
- 1 lettuce
- 10 sorrel leaves
- 12 water chestnuts, peeled and sliced
- 1 cup cherry tomatoes
- 1 cob of corn, hulled
- 1/2 cup violet leaves and flowers (leaves chopped)
- Mix together all ingredients.
- Top with your favourite dressing.
- Serve garnished with violet flowers.