A Locavore’s Challenge: Ginger Violet Salad

It is  May 19, and spring is officially, desperately late.  My refrigerator is down to a few gnarly carrots and I am desperate for something with no trace of rot or ice crystals.

My tomatoes are ready to plant but the ground is too cold and I know that our crops will be tardy in kind (though the lettuce inches up in the gloom).  One woman from my buying club has threatened to pillage the countryside for dandelion greens—she may be on to something.

Finally I had all I could take—I headed out to “forage” myself.

I know that ramps should be up, but I can’t tell a ramp from a lily (aren’t they poisonous?), so that was quickly off my list.  The asparagus patch I used to know of has a house next to it now, so I was beginning to despair.  But then again, our unsprayed lawn is growing a beautiful crop of violets this year…

I have always admired the beautiful salads that result from the addition of flowers.  Problem was, they always seemed to taste, well… flower-y.  I plucked off a violet bloom and it was really, truly (as in this is not some type of locavore psychosis) mild.

Foraging Spring Violets

Foraging Spring Violets

Hmmm… If Iwere a violet what would I taste good with?

Violet Salad Large

Violet Salad Large

Ginger Violet Salad 

Ingredients:

Dressing

  • ¼ c olive oil
  • 2 T balsamic vinegar
  • 1 t ground ginger
  • 2 T sugar
  • 1 T minced onion
Salad

  • 4-5 c spring mix
  • 1/4 c violet flowers
  • 1 T Black sesame seeds

Directions:

  1. Blend dressing in blender until emulsified (onion does not need to be completely blended in)
  2. Toss lettuce with dressing until well coated.
  3. Sprinkle salad with violets and sesame seeds.  Serve.

    Ginger Violet Salad

    Ginger Violet Salad

With daughter #1 home from college, this salad achieved the increasingly rare “3 thumbs up” from the kids.  Even the guinea pigs liked the violets, which are reputed to be high in vitamin C & A.

And despite the relentless cold, there was much rejoicing.

Grape Hyacinths

Grape Hyacinths

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3 thoughts on “A Locavore’s Challenge: Ginger Violet Salad

  1. yummychunklet

    This is my first visit to your site, and this post called to me! I absolutely adore all things within the purple color spectrum. And your inclusion of violets in a salad looks positively dreamy. I recently started baking with lavender but have yet to experiment with fresh edible flowers. Thanks for commenting on my blog! I’ve added yours to my Google Reader and look forward to reading your future posts!

    1. Inger Wilkerson

      I once rolled up fresh flowers with herbs in a fresh mozzarella. I enjoyed it but the kids didn’t so that didn’t become a keeper. As a mentioned I am bewitched with lavender and I think that probably contributed to the violet salad inspiration. So I am looking forward to trying your cookies!

  2. Pingback: Violets are for Spring (and Violet Jelly) | Art of Natural Living

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