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Source: The National Culinary Review, June'94 The flowers for this
presentation are easily found in California and Hawaii. From American
Regional Cooking for 8 or 50 (John Wiley Sons, Inc.) by George
Karousos, chef and owner of the award-winning Sea Fare Inn in
Portsmouth, R.I. 2 bunches watercress, leaves only 2 small heads bibb
lettuce, separated 3 small heads radicchio 4 heads Belgian endive 3
tablespoons fresh basil, chopped 32 assorted nasturtiums, pansies,
marigolds and petunias For dressing 1/4 cup champagne vinegar 4
shallots, chopped 2 cloves garlic, minced 2/3 cup extra-virgin olive
oil 1/2 cup fresh basil 4 medium nasturtium leaves Salt White pepper,
fresh ground Method: Combine the vinegar, shallots, garlic, oil,
basil, nasturtium leaves, salt and pepper in a food processor. Mix
well and refrigerate until needs. Wash all greens and pat dry. Tear
greens into small pieces. Add basil and toss. Arrange on plates,
garnish with flowers, and drizzle with dressing. Submitted By SHERREE
JOHANSSON On 10-23-94

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