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.