Nasturtium Blossom Salad

By Elaine Louie

Published October 15, 1985

Total Time
About 10 minutes
Rating
4(5)
Comments
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Featured in: A GOOD LIFE IN A GARDEN OF PLENTY

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Ingredients

Yield:4 servings

  • 3 cups ruby lettuce

  • 1 cup arugula, loosely packed

  • 1 ounce or 8 nasturtium blossoms

VINAIGRETTE

  • 1 garlic clove, pressed

  • ½ teaspoon Dijon mustard

  • ¾ teaspoon salt

  • 2 grindings of black pepper

  • ¼ teaspoon sugar

  • 4 tablespoons white wine vinegar (or a fruit vinegar if available)

  • 1 tablespoon fresh dill, minced

  • 1 tablespoon fresh parsley, minced

  • 1 tablespoon fresh basil, minced

  • 10 tablespoons olive oil

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

4 grams carbs; 322 calories; 25 grams monosaturated fat; 4 grams polyunsaturated fat; 5 grams saturated fat; 34 grams fat; 2 grams fiber; 364 milligrams sodium; 1 gram protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In salad bowl, put ruby lettuce on bottom, then arugula and finally nasturtium blossoms, carefully arranged to set off the color of the flowers.

  2. Step 2

    With whisk, whip together all ingredients for vinaigrette. There should be about 6 ounces.

  3. Step 3

    Dress salad with half the vinaigrette.

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Comments

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Tom W

I have not tried this and do not have nasturtium blossoms. But I do have a bumper crop of zucchini blossoms and like to use them in salads as well as frying them, so I will be using the bones of this recipe but with zucchini blossoms. Instead of mincing basil, I will use my "basilica fine nano compatto a palla" (Seeds from Italy website), which is a variety with tiny leaves and a slightly milder flavor than regular basil. Not sure how it could go wrong!

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