Centrefold Nasturtium Salad
Submitted by Tigerra
Edible flower salad with nasturtium leaves and blossoms layered over Vidalia onions and tomatoes, finished with celery and vinaigrette. Stunning and peppery.
YIELD
4 servingsPREP
15 minCOOK
0 minREADY
2 hrsThis is the salad that stops dinner conversations mid-sentence. Layers of vibrant nasturtium flowers and leaves fanned across a platter with tomatoes and sweet onions. It looks like a painting you can eat.
Nasturtiums bring a peppery, watercress-like bite that pairs brilliantly with sweet Vidalia onions and ripe tomato slices. Diced celery adds crunch, and a good vinaigrette ties the whole arrangement together.
The two-hour rest in the fridge isn’t just for show. It lets the onion mellow, the tomato juices mingle with the dressing, and every layer picks up flavour from the ones around it.
Chef Tips
- Only use nasturtiums from gardens that haven’t been treated with pesticides. If you’re not sure, don’t risk it.
- Pick the flowers and leaves in the morning when they’re freshest and most vibrant in colour
- Vidalia onions are key here. Regular yellow onions will be too sharp and overpower the delicate flowers.
- Assemble this on a wide, flat platter for maximum visual impact. This salad is as much about presentation as flavour.
Ingredients
Directions
Arrange the nasturtium leaves around the outside of a large flat plate.
Lay the flowers on top of the leaves with their stem ends pointing toward the centre of the dish.
Working towards the centre of the plate, ad a layer of onions, then a layer of tomatoes.
Continue layering until the dish is full.
Cover the salad and refrigerate for at least 2 hours to let the flavours blend.
Sprinkle with celery and drizzle with the vinaigrette.
Serve immediately.
Comments
