GREEN SALAD WITH NASTURTIUMS (GORGEOUS)
Green Salad with Nasturtiums (Gorgeous)
A Turkish cookbook from the 1800’s reads: “Put a plate of flowers of the Nasturtium in a salad bowl, with a tablespoonful of chopped chervil; sprinkle over with your fingers half a teaspoonful of salt, two or three tablespoonsful of olive oil, and the juice of a lemon; turn the salad in the bowl with a spoon and a fork until well mixed, and serve.” Me? I’d never heard of such a silly thing. One time, my sister Becky brought home a book of ridiculous cookbook photos from the 1950’s. They were hysterical. A few days later, when I found a 1990’s salad recipe–with a photo–calling for nasturtium blossoms, I howled with laughter when I showed my mother. She laughed along with me. Well, these times, they are a-changin’. At the local farmer’s market for the past month, I’ve looked each Saturday at tiny boxes of beautiful, colorful, perfectly formed Nasturtium blossoms. Did I dare? Oh, no, that’s just too strange. Then I googled it. Oh. Maybe it’s not so unusual to use nasturtiums in food.