Nasturtium Salad, The bright flowers of the nastutium add not only color but also a pleasant peppery flavor to a salad. Also included in this salad are nasturtium leaves, watercress, and dandelion leaves. It is served with a walnut vinaigrette dressing.,  Michael Boys/CORBIS, RM, Food, Food and drink, Herb, Nasturtium, Nobody, Prepared food, Salad, Seasoning, Watercress Fresh Herb Salad


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Serves 4 to 6


This recipe is definitely a time traveler.  It’s as tasty today as it was when a version of it might have been served at the table of Queen Elizabeth the First.


The Vinaigrette


1/4 cup olive oil

1/2 cup cider vinegar

1 tablespoon minced fresh dill weed

1/2 teaspoon fennel seeds, crushed

1 tablespoon Sweet and Hot Brown Mustard


Put all ingredients into a jar with a tight fitting lid and shake vigorously allow to sit unrefrigerated for at least thirty minutes before using.  Any unused portion may be kept in the refrigerator.


The Salad


About 3 cups of torn curly endive, frizee, escarole, romaine, or a combination  there-of

1/2 cup fresh or frozen peas *

About 1/4 cup finely chopped fresh parsley

About 1/4 cup finely chopped fresh mint leaves

About 1/4 cup finely chopped fresh basal leaves

1 or 2 green onions, chopped small, including most of the greens

About 1/2 of a sweet purple onion, cut into thin slices

1/2 cup of dried currents

Fresh nasturtium blossoms - (or other edible flowers)


Prepare all ingredients and chill.  When ready to serve, remove from the refrigerator, drizzle some of the vinaigrette over it and toss gently.  Serve chilled.


* If using fresh peas, boil for only about one minute, drain and put into cold water.  If using frozen, put in a colander, pour boiling water over them, then cool immediately.

The English Country Kitchen

Tastewells of Sonoma

is an online store offering you fine teas and herbs.  We have also collected an excellent selection of gourmet pepper, including Long Peppers from Bali.  You will be amazed by our selection of unique salts including Fleur de Sel, Pyramid Salt, Kosher Salt, Flake Salt and Hawaiian Red and Black salts.

        Copyright © 2008 - Geraldine Duncann

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