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BABY LETTUCE WITH EDIBLE FLOWERS AND RASPBERRY VINAIGRETTE Recipe

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This recipe for BABY LETTUCE WITH EDIBLE FLOWERS AND RASPBERRY VINAIGRETTE, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, April 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
SALAD:
1/2 lb. baby lettuce or mesclun mix, washed, and torn into bite-size pieces
16 nasturtium flowers
8 pansies or 16 violas
hearts of palm
fresh raspberries

VINAIGRETTE:
3 ounces fresh raspberries
1 tsp. fresh lemon juice
1/4 cup orange juice
2 tablespoons canola oil
Sea salt & freshly ground black pepper

Directions:
Directions:
SALAD:
Wash the flowers by floating them in a large bowl of water.

Carefully spin or pat dry—they are delicate. Refrigerate until ready to use. Toss lettuce with the raspberry vinaigrette. Divide among 4 salad plates. Garnish with flowers and serve.

VINAIGRETTE:
In a blender puree the raspberries, lemon and orange juices, and I canola oil until smooth and emulsified. Add salt and pepper to taste.

Number Of Servings:
Number Of Servings:
4

 

 

 

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