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Nasturtium and Watercress Salad 

Cookbook

New Glorious American Food

Published by Welcome Books

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This image courtesy of Joseph DeLeo

Serves6 to 8

CostInexpensive

Easy

Total Timeunder 15 minutes

Kid FriendlyYes

One Pot MealYes

OccasionCooking for a date

Recipe Coursecold appetizer, snack

Dietary Considerationvegan

Five Ingredients or LessYes

Mealdinner, lunch

Taste and Texturenutty

Type of Dishfirst course salad

Ingredients

  • 2 bunches watercress, stems trimmed
  • ¼ cup olive oil
  • Juice of 1 lemon
  • Salt and freshly milled black pepper
  • 2 dozen nasturtium flowers, pistil and base removed

Instructions

  1. In a salad bowl, toss the watercress with the olive oil and lemon juice, and seasonings. Place the flowers over the watercress and serve.

Christopher Idone

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