Nasturtium and Treviso Salad with Whole-Grain Mustard Vinaigrette
This vibrant spring salad combines peppery nasturtium leaves and flowers with jewel-toned Treviso, tossed in a zesty mustard vinaigrette.
Ingredients
For the Whole Grain Mustard Vinaigrette
- ¾ cup olive oil, extra virgin
- ¼ cup apple cider vinegar
- 1 teaspoon Dijon mustard
- Kosher salt
- Freshly ground pepper, to taste (about 1/8 teaspoon)
For the Salad
- 3 cups nasturtium leaves, left whole
- 1-2 cups nasturtium flowers, stems removed at their base
- 1-2 heads Treviso lettuce, cores removed
Instructions
- Prepare the vinaigrette by placing all ingredients in a jar with a secure lid and shaking well. Keep at room temperature and give another good shake before serving or refrigerate until ready to eat. This dressing will keep for over a week in your refrigerator.
- Gently assemble the salad by thoughtfully layering the nasturtium leaves, their flowers and the Treviso. Once ready to serve, lightly drizzle the dressing over the salad and toss gently. Do not overdress this salad. Less is more in this case, and you may reserve most of the vinaigrette in this recipe to serve on the side or keep it for later use.