oldcoot
Senior Cook
Spring is sprung. So I decided to try something I've thought about a long time: a true, floral spring salad.
I started with soome peppery Nasturtium - leaves, flowers, and nost importantly, the little green seed pods. Then a few fragrant rose petals, followed by the tartnes of Wood Sorrel (sourgrass?), again, flowers, leaves, and stems. All of those tossed with some crusp iceberg lettuce and a very light honey vinaigrette dressing.
That, enjoyed in the garden on a sunny Saturday noon, proved to be an interesting and flavorful choice,. Perhaps a little more of the Nasturtium would have been even better
I started with soome peppery Nasturtium - leaves, flowers, and nost importantly, the little green seed pods. Then a few fragrant rose petals, followed by the tartnes of Wood Sorrel (sourgrass?), again, flowers, leaves, and stems. All of those tossed with some crusp iceberg lettuce and a very light honey vinaigrette dressing.
That, enjoyed in the garden on a sunny Saturday noon, proved to be an interesting and flavorful choice,. Perhaps a little more of the Nasturtium would have been even better