Watercress Violet Salad

A SALAD OF WATERCRESS AND VIOLETS
The Accomplisht Cook, Robert May, 1660

Watercress being finely picked, washed, and laid in the dish with violets ... serve it with good oyl and vinegar and scrape on sugar.

The Modern Version:

1/2 cup fragrant violets (viola odorata), be sure they haven't been sprayed with insecticide.
2 bunches watercress
3 Tbsp white wine vinegar
4 Tbsp olive oil
1/4 tsp salt
1 tsp brown sugar

Rinse the flowers gently in a bowl of cold water and pat dry. Remove the stems and refridgerate the flowers until needed. Wash the watercress and remove the coarse stems. Wrap in a towel and refridgerate until ready to assemble the salad.

Mix the oil, vinegar, salt, and sugar until blended. In a salad bowl, add the dressing to the watercress and toss until coated. Add the violets and toss gently to distribute them throughout the salad.

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