A Salad of Many Colors

Recipe Ingredients

1		Butter lettuce
1		Small radicchio
2		Belgian endives
1		Carrot (large)
1		Red bell pepper - finely julienne
16		Yellow and orange nasturtiums
8		Red and white rose petals
1		Mashed garlic clove
1/3 cup	78ml	Extra virgin olive oil
2 tablespoons	30ml	Lemon juice
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Pepper
1 tablespoon	15ml	Chopped chives
1 teaspoon	5ml	Freshly chopped thyme

Recipe Instructions

Wash, trim and dry the lettuce, radicchio and endives. Mix in a large bowl. Pare the carrot and cut into thin star shape slices. Sprinkle on lettuce along with the red pepper.  Place the flowers and rose petals around the salad.  Blend the garlic together with olive oil, lemon juice and seasonings. Serve the salad with the vinaigrette separately

Source:
Company Fare, Vol. 2, 1974, First Presbyterian Church,

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