Nasturtium Salad

    20 minutes

    I make this salad in summer when all the herbs are going wild. The flavours are intense so serve sparingly!


    South Australia, Australia
    1 person made this

    Serves: 6 

    • 10 baby lettuce leaves
    • 1 1/2 cups flat-leaf (Continental) parsley, roughly chopped
    • 1/2 cup curly parsley
    • about 20 small basil leaves
    • about 20 chervil leaves
    • about 20 small nasturtium leaves
    • nasturtium flowers, to garnish
    • Dressing
    • 1 hard boiled egg, mashed
    • 1 teaspoon Dijon mustard
    • 1/4 teaspoon sugar
    • 4 tablespoons extra virgin olive oil
    • 3 tablespoons lemon juice
    • salt and pepper, to taste

    Preparation:20min  ›  Ready in:20min 

    1. Make the dressing first: mix the mashed egg with the mustard and sugar. Add the oil and lemon juice to taste. Season with salt and pepper and mix well.
    2. Tear the lettuce leaves into pieces. Toss with the herbs in a large bowl. Add the dressing and toss. Sprinkle with petals from the nasturtium flowers.

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