in Italy

Nasturtium salad with yogurt sauce

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Ingredients for 2 servings:

  • 30 leaves of cress (nasturtium), preferably young
  • 4 nasturtium flowers
  • 2 tbsp yogurt
  • 2 tbsp lemon juice, freshly squeezed
  • ½ tbsp mustard, medium hot
  • 1 tsp sugar
  • 1 tangerine or orange
  • some pepper, freshly ground
  • some salt
  • 1 handful of walnuts, chopped, as needed

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut the nasturtium leaves into thin strips. It’s okay if a bit of the stem is still there. Peel the mandarin orange or orange, remove the white pith, and cut into small pieces. Then make a marinade with the remaining ingredients. Arrange the salad decoratively on two plates. Pour the dressing over it and garnish with the nasturtium blossoms. If you like, you can also sprinkle some fresh walnuts on top. It tastes delicious, and the blossoms are also very tasty. Give it a try.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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