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!

Serve 6-8


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