Recipes by type‎ > ‎Side dishes‎ > ‎

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.
  • 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)
  1. Assemble the salad leaves, orange slices, fennel and pine nuts.
  2. Dress with a vinaigrette of your choice.