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from the kitchen and gardens of:
Sharmagne Leland-St. John
Harvest the nasturtium leaves flowers. The medium leaves and
flowers are best.
You may also find these in most gourmet markets.
40 Nasturtium leaves
20 Nasturtium flowers
2 heads of Butter lettuce
3 hard cooked eggs peeled and sliced into rounds
In the bottom of a large salad bowl prepare the dressing, stirring well
dissolve the salt.
3 teaspoons peanut oil
2 teaspoons nasturtium vinegar
1 teaspoon salt
2 or 3 pinches white pepper
Wash the leaves, flowers, and lettuce. Spin in a salad spinner
Set the flowers aside. Tear the butter lettuce into bite sized
the nasturtium and lettuce leaves into the bowl, add the egg rounds and
until all the leaves are coated. Sprinkle the flowers on top. Toss
just before serving.
Harvest and wash at least 20 nasturtium flowers. Boil a jar or
bottle until sterilized. Fill the jar or bottle with the
and pour rice vinegar over them. Seal and put in a cool dark place