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Nasturtium Salad
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 to
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 until dry. 
Set the flowers aside.  Tear the butter lettuce into bite sized pieces.  Put
the nasturtium and lettuce leaves into the bowl, add the egg rounds and toss
until all the leaves are coated.  Sprinkle the flowers on top. Toss again
just before serving.

Nasturtium vinegar.
Harvest and wash at least 20 nasturtium flowers.  Boil a jar or decorative
bottle until sterilized.   Fill the jar or bottle with the nasturtium flowers
and pour rice vinegar over them.  Seal and put in a cool dark place for 3


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