A Plate of Spring Salad

May 30, 2011 ANNiE American, Gettin' Skinny, Girl Time, Home Alone, Mid Day Meals, Rockin' Appetizers, Vegetarian 0

Assemblage Spring Salad
A Simple Spring Salad

An assemblage of sweet, spicy, and salty flavors.  It’s something of a deconstructed Greek Salad with an extra kick of nasturtium flowers. It’s as pretty as can be, full of antioxidants, and incredibly easy to plate.

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1 Large Fresh Tomato
1 Small Cucumber
1 Small Banana Pepper
3 Tbsps. Feta Cheese
4 Nasturtiums Flowers and 3″ of Fennel Fronds
Salt to Taste

Thickly slice your tomato and plate.  Same with the cucumber.  Overlap them alternating in a circle.  Deseed and coarsely chop the sweet banana pepper, sprinkle around the edge.  Crumble the Feta, let it fall like clumps of salty clouds.  Loosely arrange your flowers on top.

Nasturtiums are slightly peppery, sweet, and delicate. They’re one the easiest plants to grow!  The leaves are also edible and very peppery.  So if you need an extra kick, add them as well.

You don’t need to dress this salad.  But if you want to dribble it with a little olive oil and basalmic vinegar, go for it. Less is more.

The fennel adds a licorice finish.  If you haven’t got fennel.  You can use basil or mint.

About ANNiE 133 Articles
Hi, I'm Marianne Hines. Most call me ANNiE. The nick is short and sweet and not at all like me. I’m 5’11” and happiest when there's sand between my toes, when I'm dirty, windblown, and adorned with the debris of whatever project I'm working on. I build, design,and create in many forms. I’ve spent most of my life in the Northwest. Twelve years ago I came to the southeast for love, that love is now my husband. I love London and Paris for the art, food, and architecture. I love Spring and Fall, mountains, untouched snow, the smell of a horse’s mane, the sound of paper dry leaves under foot, birds singing, reef snorkeling, flea market hunting, and cooking for friends who love to eat, to be loud, and to laugh.

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