Bouquet of Flower Salad with Cream and Chopped Pistachios
By Chef Viviana Varese
Ingredients
For the salad
1 head of lettuce
1 radicchio
1 bunch of arugula
1 bunch of watercress
1 bunch of dandelion
For pistachio cream
1 cup shelled natural American pistachios
4 teaspoons delicate extra virgin olive oil
½ teaspoon white vinegar
¼ teaspoon salt
In a blender, whip all the ingredients together, and place into a pastry bag. Keep in refrigerator.
Additional ingredients
Edible flowers
Delicate extra virgin olive oil
3 teaspoons pistachio roasted and blended
Salt to taste
Balsamic vinegar to taste
Instructions
Wash the lettuce (select smaller, similar-sized lettuce leafs); spread pistachio cream and sprinkle a dust of crushed pistachios on one leaf, layer with another leaf of lettuce. Then place a dandelion leaf, a sprig of watercress, and two leaves of arugula.
Wrap the bouquet with a ribbon and trim the protruding parts. Season with salt, a few drops of olive oil and balsamic vinegar and decorate with edible flowers.
