Name: Salad of Mâche, Belgian Endive, and Violets with Walnuts
Yield: Serves 4
Ingredients: 1½ tablespoons orange juice; ¼ teaspoon grated orange zest; 1 tablespoon champagne vinegar or white wine vinegar; ¼ teaspoon ground fennel seeds or crumbled dried tarragon; ¼ teaspoon sugar; ¼ teaspoon kosher salt; 2 tablespoons walnut oil; 1 dozen or more violets or small pansies; ½ cup toasted walnuts; White pepper; 2 tablespoons grapeseed or corn oil; About ¼ pound mâche (corn salad); 4 small Belgian endives; 2 to 3 teaspoons thin-sliced chives

Preparation info

Serves
4

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

As beautiful a salad bouquet as you can imagine, with a lilting taste to match. If flowers are not to be found, leave them out—but don’t expect the same charm.

Ingredients

¼ teaspoon kosher salt
¼ teaspoon sugar
¼ teaspoon

Method

Combine salt, sugar, orange zest and juice, fennel, vinegar, and pepper, stirring to dissolve crystals. Whisk in both oils.
Trim rootlets from mâche; gently swish around in water, then lift out. Repeat as needed until no grit remains. Blot on soft towel. Cutting from the base, trim cores from each endive head. Separate leaves. Rinse and spin-dry. Chill mâche an

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Salad of Mâche, Belgian Endive, and Violets with Walnuts

Ingredients

Method

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