Author Notes
A spindly bargain plant purchased for 79 cents, my golden nasturtium now blooms with bravado. Basil and peppery nasturtium leaves and silky blossoms combine for an eye and taste-pleasing salad. —cookwithsusan
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Ingredients
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1 cup
basil leaves
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1 cup
nasturtium leaves
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7 cups
baby salad greens
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1/2 teaspoon
Kosher salt
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4
ripe plums, seeded, and quartered
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1/2 cup
toasted pecans
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12
Nasturtium blossoms
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1/3 (+ 2 tablespoons) cups
Lemon vinaigrette
Directions
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Place basil, nasturtium leaves, and salad greens in a large bowl. Sprinkle salt over salad mix. Pour 1/3 cup vinaigrette over salad, gently tossing.
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Divide salad between 4 salad plates, top with plum quarters and pecans. Drizzle remaining vinaigrette over salads. Top each plate with 3 nasturtium blossoms.
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