Delicious
and flavorful salads to serve at a formal or informal tea.
Salad of Fresh Herbs and
Nasturtium Blossoms
1
small shallot, minced
2 tablespoons Champagne vinegar or fresh lemon juice
7 tablespoons (or more) extra-virgin olive oil, divided
3 cups mixed baby lettuce
1
cup (loosely packed) small fresh basil leaves
1 cup (loosely packed) baby spinach leaves
1 cup (loosely packed) fresh mint leaves
1/3 cup (loosely packed) 1-inch pieces fresh chives
1/3 cup (loosely packed) fresh chervil leaves
Nasturtium blossoms
or other edible flowers (optional)
Whisk shallot and
vinegar. Gradually whisk in 4 tablespoons oil. Season dressing with
salt and pepper.
Combine herbs and
greens in large bowl. Toss herbs and greens with dressing; season to
taste with salt and pepper. Tuck nasturtium blossoms into the
greens.
Note: dressing and salad can be made 2 hours ahead. Cover separately
and chill.
