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)

Method

  • 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 www.dynamicgroups.com.

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