Our garden is overflowing with lettuce, so I brought salad to a recent bbq. People suspiciously eyed the flowers on top, but this salad was a hit! Expressions of doubt were replaced with delight, thanks to the edible nasturtium flower.
Nasturtium imparts a spicy flavor to a dish, similar to watercress. It best complements a sweet lettuce, and contrasts nicely with the bright citrus notes of yuzu. Let’s get real though, nasturtiums are here to look pretty; they make salad sexy.
Yuzu is a fruit local to Japan, and sometimes difficult to find outside of Asia. The flavor to me is like combining a lemon with a mandarin. I find it better as a sour ingredient, rather than eaten whole. The zest is especially flavorful.
For the salad:
- 4 chopped shiso leaves
- 2 heads of lettuce
- 1 chopped myoga
- 1 carrot julienned (use a mandolin if you have it)
- ½ cup of nasturtium flowers
Yuzu Sesame Dressing
- Juice and peel from 2 yuzu fruits
- ½ tsp fresh ginger
- 2 tbsp brown sugar
- 2 tbsp toasted sesame seed
- 1 tsp mirin
- 1 tbsp sesame oil
- ½ tsp apple cider vinegar
- 1 tsp soy sauce
- 2 tbsp mayo
- 1 clove garlic
- 2 tbsp water
- Pinch of salt
- Pepper to taste
Throw all of the yuzu dressing ingredients into a food processor to blend. Toss with the first four salad ingredients and top with nasturtium.
Pitta – Pitta people love edible flowers and beautiful food. They start eating with their eyes long before the food gets on their plate. This will make them especially happy.
Kapha – The spiciness of the flowers and lightness of the salad will be helpful for kapha. Add extra pepper and omit the mayo.
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