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  Added: Jul 13, 2010  •  Visited (84)  •  Print version Print this recipe (3)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Bouquet Salad
What You Need:
  • 4 tablespoons olive oil
  • 3 tablespoons white wine vinegar
  • Pinch of sugar
  • Little shake of pepper
  • Watercress
  • Nasturtium leaves, very young and tender
  • Nasturtium flowers, various shades
  • Hard-cooked eggs, sliced

  • How To Cook:
    1. Mix the oil, vinegar, sugar, and pepper in the bottom of a large bowl.

    2. Then fill the bowl with alternate lavers of watercress and small nasturtium leaves around the edge of the bowl.

    3. Then a ring of variegated nasturtium flowers.

    4. Then a ring of thin slices of hard-cooked egg, each slice overlapping the last.

    5. In the center of the bowl, place a tuft of flowers.

    6. Serve with rich mayonnaise.

    TIP:
        This salad is best with delicate cold ham or thinly sliced sausage.
     
    To Serve: 4
    This recipe is also available in:
    Cuisine ╗ Europe ╗ Germany
    Main Ingredient ╗ Dairy ╗ Eggs
    Main Ingredient ╗ Herbs & Spices ╗ Watercress
    Main Ingredient ╗ Condiments ╗ Oil
    Dish ╗ Salads



     




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