How do you make a salad from perennial vegetables? How do they pair? Is there a best way to slice them? Here’s a recipe for example:
Salad burnett -a loose handful
French sorrel – 3 to 5 leaves
Scorzonera -10 leaves
Welsh onion -5 of the green tops picked off, or 1 onion removed from the base up.
Chocolate mint -2 sprigs
Stritello -loose handful
Some mache stems and leaves -as much as a handful.
Violet flowers for garnish -as many as 30 flowers per salad
The scorzonera, sorrel, and onion greens should be chopped -preferably into thin strips cut lengthwise. Mix this with the stritello and salad burnett and mache. The chocolate mint can then be chopped fine and evenly dispersed over the top with violet flowers for garnish. A light vinaigrette would compliment this best.