Those charming vixens! Spring’s early seedlings of mystery wink and nod as if masked in shocking displays of purple isn’t enough, then they taunt us with their intoxicating scent and coyly retract it, leaving us begging for more.
It’s true. These fragile beauties have a darker side, and as stellar leads in nature’s early chorus line, why shouldn’t they? Violets have the disarming ability to give it and take it away. They possess ionone, a cunning chemical that affects our olfactory nerves. After one enchanting whiff it derails our senses and inhibits our ability to recapture their elusive perfume. A disappearing act! Those Spring Teasers!
thy sweet that smells,
Clearly, these are no vapid underachievers, Violets have real strength and character. Sweet Violets, how I salute you!
Violet Salad with Vanilla Vinaigrette
A simple and beautiful spring salad
Vanilla Vinaigrette2 tablespoons mild vinegar
1/2 teaspoon vanilla
1/8 teaspoon nutmeg, fresh grated, preferably
Pinch salt and pepper
1/2 cup olive oil, or canola oil flavored with a bit of walnut oil if available
8 – 10 ounces field greens including radicchio
1/2 cucumber, partially peeled, sliced
Handful of violets, not sprayed, stems removed as well as bottom calyx if fuzzy
If possible prepare dressing 1 to 2 hours ahead to allow flavors to marry. For dressing, combine vinegar thru salt and pepper, whisk in oil; taste and adjust for balance.
Prepare the greens, place in bowl and top with sliced cucumber. Lightly dress the salad, toss to combine and sprinkle with violets. Serves 4~~