Nasturtium Salad
Nasturtium Salad
I make this salad in summer when all the herbs are going wild. The flavours are intense so serve sparingly!
Ingredients
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
Directions
Preparation:20min ›
Ready in:20min
- 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.
- 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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