Yield: 4 servings
|15 eaches||Nasturtium leaves|
|15 eaches||Nasturtium flowers|
|2 eaches||Sweet onions, thinly sliced|
|2 eaches||Tomatoes, thinly sliced|
|2 eaches||Celery ribs, diced|
|½ cup||Tangy vinaigrette, see recipe above as part of Nasturtium & Grape Salad|
Arrange the nasturtium leaves around the outside of a large flat plate. Lay the flowers on top of the leaves with their stem ends pointing toward the centre of the dish.
Working towards the centre of the plate, ad a layer of onions, then a layer of tomatoes. Continue layering until the dish is full.
Cover the salad & refrigerate for at least 2 hours to let the flavours blend. Sprinkle with celery & drizzle with the vinaigrette. Serve immediately.