My dream was so strange: I don’t know what I was doing making a salad presented three ways for a Top Chef episode. But I remember in my dream I was so fascinated with the colors orange and deep purple that I lost track of the time and didn’t finish my dish for the judges.
The first petit salad was made up of a fan of nectarines and black prince tomatoes with a tiny herb salad next to it and a sprinkle of fleur de sel. Then there was the nastursium, blackberry, and arugula salad which I’ve pictured above. And last… I can’t remember… I know I was making three tiny salads all with similar colors and flavor profiles (whatever a ‘flavor profile’ is?) plated on a long white rectangular dish. It was elegant, fresh tasting, simple and colorful. If only I could remember the third one…
I was first introduced to nasturtiums by my Godmother who grew them in between her other garden vegetables. The forest behind her house was filled with tart juicy sweet wild blackberries and she would often send us kids out to pick berries and flowers until we couldn’t carry anymore. Then she put everything into one salad bowl be it sweet, bitter, spicy, or sour. I always thought nasturtiums were just good for gardening – they keep pests away from other vegetables – until I tried one. They are sweet with a little bitterness to them, like blackberries. And they’re so beautiful. Add some super spicy arugula and you’ve got a very interesting refreshing salad.
A nasturtium is a South American trailing plant with round leaves and bright orange, yellow, or red edible flowers. The origin of the name is Old English, from Latin, apparently from naris ‘nose’ + torquere ‘to twist’. They don’t last too long when picked, so make sure to put the stems in cold water until ready to use.
The recipe is simple: A bagful of spicy wild arugula, some ripe black prince tomatoes, a handful of freshly picked nasturtiums, 5-6 wild blackberries per person, some chopped fresh herbs (chives, basil, parsley, and even a little tarragon) and a red-wine vinaigrette made from 1 part vinegar and 3 parts olive oil. Sprinkle some fleur de sel over top to finish! I always dress my lettuce separate from delicate fruits and veggies so the colors don’t mix up before plating.
Technorati Tags: blackberry, nasturtium, salad
I adore nasturtiums in my salad. Actually many flowers in my food, but the family just aren’t fans. I tried different ways to serve them 10 years ago, and still no success.
yes, I definately made some non-believers out of this one. Flowers tend to have a little ‘bite’ to them that people don’t immediately like. But I think if you add some sweetness alongside it brings out the floral qualities and de-accentuates (is that a word?) the bitter ones. Like candied violets par example.
whoua, tu fais vraiment des rêves bizares. Au fait as tu participée à top chef ?
quelles bonnes idées ta recette avec des fleurs. c’est vrai qu’on utilise de plus en plus ça. j’aimerais tant pouvoir cuisiner comme ça, je pense que je vais changer de métier. je vais essayer de faire ta recette demain pour ma copine.
a bientôt
OMG, I am in love with your blog. I’ve been watching all your videos while my cupcakes bake. Loved the top chef audition!
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Thanks Garrett and Gille!!! Bises, Ms. Glaze
I love your website! huum miammy!!
G.
Coucou! its not Gilles!!!shame on uuuuuuuu:):):)G.
Guillame!!!! I am SOOOOOO Sorry!!!!!!!! GROS GROS BISOUS!!!!!!!!!!!
:):):):)cho o coeur:):),je pars 1 week abroad. mwaaaaaaaaaaah!!!. Luv G.