Nasturtium and Treviso Salad with Whole-Grain Mustard Vinaigrette
Having grown up in Mission Canyon right here in Santa Barbara, I’m always nostalgic this time of year when the first wild nasturtium flowers begin to appear. Nasturtium leaves and their flowers may be eaten raw, and both have a delicious peppery and sweet flavor.
As a child, I was accustomed to snacking on them as I meandered through the foothills, building forts, rock hopping and splashing in the swimming holes of Rattlesnake Canyon. As an homage to one of my favorite childhood snacks, I created this spring salad.
The addition of the jewel-toned Treviso lettuces complements the bright emerald-green leaves and orange blossoms of the nasturtium. Also, it gives more weight and adaptability to the delicacy of the nasturtium. The mustard vinaigrette adds depth and brightness to balance the peppery and sweet flavors of this wildflower and its leaves. Be sure to drizzle the vinaigrette and toss gently so as not to bruise these gorgeous greens and their flowers. I love this salad because of its taste and versatility, as it will elevate your main dish and may stand alone with the addition of chopped nuts, spring fruit and/or cheese of your choice.