This one might be more of an inspiration than a recipe: you don't really need cooking instructions for a green salad with nasturtium, but we wanted to share this colorful side dish with you anyway. Although iceberg lettuce doesn't have the best reputation, it can't be beat for crunchiness, and its understated flavor makes the mustardy nasturtium stand out. For the dressing, we use an Austrian classic: Hesperides vinegar (named, by the way, after the guardians of the apple grove of the goddess Hera). For us, hardly anything tastes as much like Austria as this vinegar.
Serves 4 as a side dish
1 head of iceberg lettuce
½ head of radicchio
1 small bunch of (red) basil
2 large handfuls of nasturtium flowers
1 large handful of young nasturtium leaves
3 slices of seeded bread (optional)
For the dressing
3 tablespoons of hesperid vinegar (or 1 tablespoon of apple juice, 2 tablespoons of light vinegar)
8 tbsp. olive oil
2 tsp. maple syrup
salt & pepper
Wash, spin and pluck lettuces, wash basil and nasturtium as well and put everything in a large bowl. Break the seed bread into small pieces and toast in a pan without oil until the pieces are crispy. For the dressing, put all the ingredients in a screw-top jar and shake vigorously. Dress the salad with the dressing and sprinkle with the seed bread croutons.