This salad is gorgeous and tastes wonderful. I make it for church socials especially when my nasturtiums come into peak. The real seasoning comes from the fresh herbs incorporated into the salad. Fresh tarragon lends an especially nice flavor complimented by the lemon balm and spearmint. Take it easy on Rosemary as it is very strong. The nasturtium flowers are available in the growing season and can be replaced by additional pepper in the dressing.
Slice red onions and colorful peppers on the side
salad dish filled with variety of lettuces (red, iceberg, etc.)
large seeded, peeled, quartered tomato
cucumber peeled and quartered
garbanzo beans drained and seasoned (see below)
feta or blue cheese, crumbled
each: fresh tarragon, lemon balm, parsley, spearmint and/or any fresh herb you enjoy
nasturtium blossoms and leaves rough chop, reserve 4 blossoms for decoration
roasted nuts, rough chop
How To Make
Tear lettuces into bite sized pieces, add all other ingredients and toss gently with hands. Refrigerate until ready to serve. Drizzle enough vinaigrette to lightly dress (according to your taste) and gently toss with hands. Decorate the top of the salad with the remaining nasturtium flowers and serve immediately
½ c olive oil
¼ c balsamic vinegar (white if desired)
1/8 tsp red pepper flakes
1/8 tsp black pepper
¼ to ½ tsp sea salt
Very small clove of garlic pressed into oil
Combine all ingredients and shake vigorously to emulsify
Marinated Garbanzo beans: drain a can of beans and toss with 2 Tablespoons fresh lemon juice, 2 tablespoons olive oil and one pressed garlic clove, salt and pepper to taste. Refrigerate remaining Garbanzos and nibble as a snack.
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