Nasturtium Vinaigrette
The fresh, bright hues of the nasturtium blooms and chives will gradually fade over several hours, so this lightly-flavored vinaigrette will be most colorful if served shortly after being made. However, it will keep for 4 or 5 days in the refrigerator. In this case, bring it to room temperature (so the olive oil can become fluid again) before serving. Use over mesclun or any other greens you like. Add a few cherry tomatoes or some diced cucumber to your salad, if desired. Tip: Be sure to use an unseasoned (no salt, sugar or herbs added) rice vinegar. Tip: It is fine to use mostly leaves in the vinaigrette if you have only a few blooms and need to reserve them for the salad. The dressing just won’t be as colorful.
Ingredients
- ⅓ cup unseasoned rice vinegar (or nasturtium-chive vinegar)
- ¼ cup chopped nasturtium tender leaves and blooms (no stems)
- 1 to 2 Tbsp snipped or chopped fresh chives
- 2 to 2 ½ tsp granulated sugar (to taste)
- 1 tsp prepared mustard (preferably Dijon)
- ¼ tsp sea salt
- ¼ tsp fresh ground black pepper
- ⅓ cup extra-virgin olive oil (or a little more to taste)
Instructions
- In a deep, medium, non-reactive bowl, whisk together the rice vinegar, nasturtiums, chives, sugar, mustard, salt and pepper.
- Continue whisking until the salt is completely dissolved.
- Gradually whisk in the oil until all is incorporated; use 7 Tbsps for a slightly milder dressing.
- Taste and add more salt and pepper if desired.
- Let the vinaigrette stand a few minutes at room temperature before serving to allow the flavors to mingle.
- Whisk, stir vigorously, or put in a cruet or jar and shake well to blend before using.
Notes
Makes 2/3 cup vinaigrette.
