Muscat greens and wild flowers with champagne dressing
8 servings
Ingredients
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Directions
Source: The National Culinary Review, June'94 The flowers for this presentation are easily found in California and Hawaii. From American Regional Cooking for 8 or 50 (John Wiley & Sons, Inc.) by George Karousos, chef and owner of the award-winning Sea Fare Inn in Portsmouth, R.I. 2 bunches watercress, leaves only 2 small heads bibb lettuce, separated 3 small heads radicchio 4 heads Belgian endive 3 tablespoons fresh basil, chopped 32 assorted nasturtiums, pansies, marigolds and petunias For dressing ¼ cup champagne vinegar 4 shallots, chopped 2 cloves garlic, minced ⅔ cup extra-virgin olive oil ½ cup fresh basil 4 medium nasturtium leaves Salt White pepper, fresh ground Method: Combine the vinegar, shallots, garlic, oil, basil, nasturtium leaves, salt and pepper in a food processor. Mix well and refrigerate until needs. Wash all greens and pat dry. Tear greens into small pieces. Add basil and toss. Arrange on plates, garnish with flowers, and drizzle with dressing. Submitted By SHERREE JOHANSSON On 10-23-94
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