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Ingredients

• The salad: a blend of lettuces from the farmers market, nasturtiums, violets, feta, avocado, toasted pistachios, and a lemon-lavender dressing. Dan absolutely loved it; what was left in the serving bowl he ate in a second helping. The flowers tasted like . . . flowers. That wasnt a bad thing, but it did freak my mouth out a bit. Oh my god, youre eating the centerpiece! Stop that! I ate it anyway. It was quite good.
• Lemon-Lavender Dressing
• the juice of one lemon
• 2 teaspooons of lavender sugar (sugar that has been mixed with dried lavender petals and left for a few weeks)
• 3 times as much olive oil as lemon
• a few grinds of salt

Description

A Turkish Cookbook From The 1800’s Reads: “Put A Plate Of Flowers Of The Nasturtium In A Salad Bowl, With A Tablespoonful Of Chopped Chervil; Sprinkle Over With Your Fingers Half A Teaspoonful Of ..

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