Recipe courtesy of Laura Calder
Print
Salad with Nasturtiums and Raspberry Vinaigrette
Total:
5 min
Active:
5 min
Yield:
5 to 6 servings
Level:
Easy
Total:
5 min
Active:
5 min
Yield:
5 to 6 servings
Level:
Easy

Ingredients

Vinaigrette:
  • 2 tablespoons raspberry vinegar
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/2 cup/60 ml peanut or grapeseed oil
  • Kosher salt and freshly ground black pepper
  • Handful fresh raspberries
Salad:
  • 6 large handfuls of mixed greens, including rocket, radicchio, etc...
  • 6 nasturtium blossoms (de-earwigged if necessary)

Directions

For the vinaigrette: Whisk together the vinegar, honey and mustard with a fork. Gradually whisk in the oil. Taste and adjust the seasonings. Add a handful of raspberries. Put in the blender. Puree into a smooth red dressing. Taste and season with salt and pepper. Makes about 1/2 cup/125 ml of dressing. For the salad: Put the greens in a salad bowl and toss with the vinaigrette. Strew the blossoms over and serve immediately.

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