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Edible flowers top this pretty salad

Recipe: Spring strawberry salad with fresh violets

Plate with strawberries, violets, lettuce and radishes
As fresh and pretty as spring: Strawberry salad with fresh violets. (Photos: Debbie Arrington)


This vibrant spring salad is as flavorful as it is colorful. Both cut crosswise, fresh strawberries and radishes contrast nicely in both taste and texture. They look especially pretty combined with the rich greens of fresh spinach and leaf lettuce. (The variety used in this recipe: Red butterhead.)

The garnish is a conversation starter: Fresh violets. The white and blue varieties of Viola are edible.

Viola alba , the white perennial violet, is native to America’s woodlands. It’s a cast-iron ground cover in low-water gardens. It grows so easily, many gardeners consider it a weed.

If you can’t beat it, eat it. (Just make sure your violets haven’t been exposed to pesticides or herbicides.)
Pick your violets with about ½ inch of stem.

Plunge flowers immediately into ice-cold water. Keep them in cold water until ready to use. Other varieties of Viola may be substituted for violets; the smaller the varieties, the tastier.

White violets in a bowl of water
Put just-picked violets into very cold water to keep
them fresh.


Spring strawberry salad with fresh violets
Makes 2 to 4 servings

Ingredients:

4 to 6 strawberries, hulled and sliced crosswise
2 radishes, sliced
1 scallion, chopped
2 tablespoons slivered almonds
2 cups lettuce, roughly cut or torn into pieces
1 cup baby spinach leaves, roughly cut or torn into pieces

Dressing:
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
½ teaspoon sugar
¼ teaspoon seasoning salt

Garnish:
2 to 3 tablespoons fresh violets or violas (optional)

Instructions:

In a large bowl, put sliced strawberries, radishes, scallions, lettuce and spinach. Toss lightly.

In a jar, combine olive oil, vinegar, Dijon mustard, sugar and seasoning salt. Cover jar and shake to combine. Pour dressing over salad and toss lightly again.

Divide salad onto plates. Garnish with violets or violas. Serve immediately.

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RECIPE

A recipe for preparing delicious meals from the bounty of the garden.

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Garden Checklist for week of Jan. 12

Once the winds die down, it’s good winter gardening weather with plenty to do:

* Prune, prune, prune. Now is the time to cut back most deciduous trees and shrubs. The exceptions are spring-flowering shrubs such as lilacs.

* Now is the time to prune fruit trees. (The exceptions are apricot and cherry trees, which are susceptible to a fungus that causes dieback. Save them until summer.) Clean up leaves and debris around the trees to prevent the spread of disease.

* Prune roses, even if they’re still trying to bloom. Strip off any remaining leaves, so the bush will be able to put out new growth in early spring.

* Clean up leaves and debris around your newly pruned roses and shrubs. Put down fresh mulch or bark to keep roots cozy.

* After the wind stops, apply horticultural oil to fruit trees to control scale, mites and aphids. Oils need 24 hours of dry weather after application to be effective.

* This is also the time to spray a copper-based fungicide to peach and nectarine trees to fight leaf curl. (The safest effective fungicides available for backyard trees are copper soap -- aka copper octanoate -- or copper ammonium, a fixed copper fungicide. Apply either of these copper products with 1% horticultural oil to increase effectiveness.)

* When forced bulbs sprout, move them to a cool, bright window. Give them a quarter turn each day so the stems will grow straight.

* Browse through seed catalogs and start making plans for spring and summer.

* Divide daylilies, Shasta daisies and other perennials.

* Cut back and divide chrysanthemums.

* Plant bare-root roses, trees and shrubs.

* Transplant pansies, violas, calendulas, English daisies, snapdragons and fairy primroses.

* In the vegetable garden, plant fava beans, head lettuce, mustard, onion sets, radicchio and radishes.

* Plant bare-root asparagus and root divisions of rhubarb.

* In the bulb department, plant callas, anemones, ranunculus and gladioli for bloom from late spring into summer.

* Plant blooming azaleas, camellias and rhododendrons. If you’re shopping for these beautiful landscape plants, you can now find them in full flower at local nurseries.

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