If you consider that nasturtiums and watercress are
relatives, this sandwich might seem almost traditional!
nasturtium or watercress leaves
virgin olive oil
salt
unsalted butter
wheat or white bread
nasturtium petals, petals separated from the calyxes
Nasturtium plants are prolific, so choose the smallest, most
tender leaves. Wash and dry them, removing the stems, and lightly chop the
leaves. Dress them with a little oil and lemon juice. Salt lightly. Spread a
thin layer of butter over the bread, cover with the dressed nasturtium petals
and dressed leaves. Top with another slice of bread. Cut the sandwiches into
triangles and serve.
The Savory Way, Deborah Madison
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