Mixed Green Salad with Nasturtium Vinaigrette
30 minutes or fewer
is the simplest way to enjoy the beauty and flavor of edible flowers. The vinaigrette in this recipe goes light on the mustard to compensate for the peppery flavor of nasturtiums.
- ½ cup olive oil
- 2 Tbs. champagne vinegar
- ¼ tsp. Dijon mustard
- ¼ cup finely chopped nasturtium petals
- 16 cups mixed spring salad greens
- Assorted edible flower petals such as nasturtium, marigold, geranium, and/or begonia, for garnish
Whisk together oil, vinegar, and mustard in bowl. Stir in nasturtiums. Add greens, and toss to coat. Garnish with petals.
June 2011 p.70