| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Salad |
4 |
Servings |
INGREDIENTS
|
|
Nasturtium leaves |
|
|
Nasturtium flowers |
|
|
Sweet onions |
|
|
Tomatoes |
|
|
Celery |
|
|
Viniagrette dressing |
|
|
Hard-boiled eggs |
INSTRUCTIONS
From: arielle@bonkers.taronga.com (Stephanie da Silva)
Date: Sat, 22 Apr 1995 11:28:04 GMT
Arrange 15 rinsed nasturtium leaves around the outside edge of a large flat
plate. Lay 15 clean nasturtium flowers on top of the leaves, with the
stems pointing to the center of the dish.
Working toward the center of the plate, next add a layer of finely sliced
sweet onions, then a layer of finely sliced tomatoes and a layer of chopped
celery. Continue layering with onion, tomato and celery until the dish is
full. Sprinkle 1/2 cup of vinaigrette dressing over the salad and garnish
with chopped hard-boied egg. Garnish with borage flowers.
Cover and refrigerate for several hours before serving.
REC.FOOD.RECIPES ARCHIVES
/MISC
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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