Robin Clayfield’s Recipes – Violet Salad

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.
Reprinted with kind permission from ‘You can have your Permaculture and Eat It Too’ by Robin Clayfield

Leave a Reply

Your email address will not be published.