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Amazing garden salad

After my first day back at work, it turned out to be a sunny and relatively warm evening after the last few weeks of wind and rain. I spent it pruning our roses and tying back our fushia.  And then picking the greenest of salad leaves: nasturtium and baby spinach.  What a wonderful way to unwind.
Ingredients
  • large handful of nasturtium leaves, well washed
  • large handful of baby spinach leaves, well washed
  • half orange, peeled and pithed, sliced thin
  • quarter bulb fennel, chopped very small
  • 2 tbsp toasted pine nuts
  • 2 tbsp vinaigrette (I used one made with raspberry wine vinegar)
Method
  1. Assemble the salad leaves, orange slices, fennel and pine nuts.
  2. Dress with a vinaigrette of your choice.
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