This salad is included in my new book, Mini Chef – Cooking with Kids.  Make sure you use pesticide-free flower petals. I’ve used a very light dressing because the petals are delicate.  It’s almost too beautiful to eat!

Preparation time: 10-15 minutes
Serves: 4 as a side salad or entree

1. Wash and dry the leaves and flower petals carefully. Toss together gently
in a salad bowl.
2. Make a dressing with three parts light olive oil and one part white
balsamic vinegar, adding salt and pepper to taste. You can also add a little caster sugar, if you like.

Note: in her delightful book, En Cuisine, my friend Jules Francois has a recipe for Nasturtium Salad (Salade de Capucines) in which she used just the leaves and flowers of nasturtiums.  She suggestes you check insid the flowers for tiny snails, who love this plant, before using.  Her salad dressing is made with 1/2 cup light oil, 1/2 cup white wine vinegar, 1 tbsp wholegrain mustad, 2 teaspoons sugar and salt and pepper.