|
Serves 4
INGREDIENTS:
1 cup olive oil
1/2 cup red wine vinegar
1 cup lemon balm, coarsely shredded
4 tbsp. fresh parsley, finely chopped
1 tsp. salt
1 tsp. black pepper
2 cups multi-colored nasturtium blossoms, whole
1 iceberg lettuce, shredded
4 Roma tomatoes, thinly sliced
4 radishes, thinly sliced
4 eggs, boiled and halved
METHOD:
Combine olive oil, red wine vinegar, lemon balm, parsley, salt and black pepper. Cover and chill for 1/2 hour until ingredients have blended flavors.
Meanwhile, combine nasturtiums, lettuce, tomatoes and radishes. Pour over dressing and toss to coat well. Serve chilled, garnished with egg halves. This salad makes a colorful accompaniment to steak and chicken at summer barbecues.
| 
