Nasturtium and Spinach Salad with Viniagrette Recipe
Surprise, surprise.... There's a flower in your flowerbed, that is edible.
Both the young, tender leaves, and the flowers of nasturtiums are edible.
Nasturtium leaves have a peppery taste. They are can be found in salad, soup
and stew recipes.
Yield: 2 loaves
Young nasturtium leaves, cleaned and dried with paper towel.
Nasturtium flowers, if available, cleaned and dried
Spinach greens, cleaned and dried with a paper towel
2-3 ripe tomatoes
Nasturtium Salad Dressing Ingredients:
1 cup extra virgin olive oil
1/2 cup balsamic vinegar
2 cloves garlic, finely chopped or minced
1 tablespoon finely chopped, fresh tarragon
1/8 teaspoon salt
Prepare the viniagrette and set aside, or refrigerate.
Tear nasturtium and spinach into bite-sized salad pieces and put into a serving
Toss in some nasturtium flowers, if in bloom.
Add tomatoes, cut into bite-sized pieces.
Thinly slice radishes into the salad.
Just before serving, generously pour some of the viniagrette onto the salad.
Store leftover vinaigrette.
Variations: You can add a wide variety of salad greens and other fresh
garden vegetables.... whatever is ready to harvest.
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