Barbecued Salmon Salad with
Nasturtium Goddess Dressing
This recipe uses both the flowers and the leaves of the nasturtium plant. Kevin also recommends adding some unopened flower blossoms as "capers" in the salad!
Juice of 3 lemons
Equal amounts of olive oil, canola oil and mayonnaise
2 TBS sugar
1 tsp salt
1 tsp white pepper
Dash of Worcestershire sauce
1 bunch green onions
1 bunch fresh Italian parsley (flat-broad leaves)
1 bunch nasturtium leaves
1 head butter lettuce
2 cups baby lettuce leaves
1 lb. blue cheese
6 strips cooked bacon, cut into bits
1 cup pecan halves
1 cup (or more) home-smoked or barbecued salmon (leftover salmon is great!)
A few nasturtium blossoms for garnish
Put all ingredients for the Dressing into a blender or food processor and puree until they become a smooth paste. (Nasturtium leaves give the sauce a bright peppery flavor. Basil and dill could also be used as additional ingredients.)
Wash the lettuces and mix them together in a large salad bowl.
Crumble the blue cheese over the lettuce, then add crumbled bacon, pecans and crumbled salmon.
Pour the dressing over the salad and toss.