I'm eating a Nasturtium salad as I write this

by Brian M. Godfrey
(Escondido, CA)

The full recipe:

First make a tomato/cucumber salad by chopping equal parts tomato and cucumber, about 1/4 part onion (red is best), and mixing them in a bowl with some red wine vinegar, olive oil, salt, pepper, and chopped or dried parsley. Let it sit, stirring occasionally to get the flavors out.

Wash the nasturtium greens and chop them to salad size. Toss with broccoli, alfalfa, and fenugreek sprouts. Put on plates. Sprinkle on black pepper and some chopped or dried parsley. You can drizzle a little olive oil over this if you like.

Spoon the tomato/cucumber mix along with some of its juice over the greens. This is all the dressing you'll need. (Leave that coagulated crap at the grocery store where it belongs.) Bury the salad in nasturtium flowers and serve it up.

I'm sure there are lots of other weeds you could add, but nasturtium is what my wife brought back from her walk so nasturtium is what we're eating.

--Brian