Ingredients with Measurements:
- 1/2 cup nasturtium petals, chopped
- 1/4 cup fresh lemon juice
- 1/4 cup extra-virgin olive oil
- 1 tablespoon honey
- 1/2 teaspoon Dijon mustard
- Salt and pepper to taste
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a blender or food processor, combine the chopped nasturtium petals, lemon juice, honey, and Dijon mustard.
2. Blend until the mixture is smooth.
3. While the blender is running, slowly pour in the olive oil until the vinaigrette is emulsified.
4. Season with salt and pepper to taste.
5. Transfer the vinaigrette to a jar or container with a tight-fitting lid.
- Time:
Preparation time: 10 minutes
- Cooking time: N/A
5. Temperature:
- N/A
Serving size:
- Makes about 1 cup of vinaigrette
Nutritional information:
- Calories: 80
- Fat: 9g
- Carbohydrates: 3g
- Protein: 0g
- Sodium: 50mg
Substitutions for ingredients:
- If you can't find nasturtiums, you can substitute with arugula or watercress.
- You can use any type of vinegar instead of lemon juice.
- Maple syrup or agave nectar can be used instead of honey.
Variations:
- Add minced garlic or shallots for extra flavor.
- Substitute the Dijon mustard with whole grain mustard or spicy mustard.
- Use different herbs or edible flowers such as basil, chives, or pansies.
Tips and tricks:
- Taste the vinaigrette as you go and adjust the seasoning as needed.
- Store the vinaigrette in the refrigerator for up to a week.
- Shake the jar or container before using to re-emulsify the vinaigrette.
Storage instructions:
- Store the vinaigrette in a jar or container with a tight-fitting lid in the refrigerator for up to a week.
Reheating instructions:
- N/A
Presentation ideas:
- Serve the vinaigrette in a small pitcher or drizzle it over a salad.
Garnishes:
- Garnish the salad with extra nasturtium petals or other edible flowers.
Pairings:
- This vinaigrette pairs well with salads that have bitter greens such as arugula or endive.
Suggested side dishes:
- Serve the salad with grilled chicken or fish.
Troubleshooting advice:
- If the vinaigrette is too thick, add a little more lemon juice or olive oil to thin it out.
Food safety advice:
- Make sure to wash the nasturtium petals thoroughly before using them in the vinaigrette.
Food history:
- Nasturtiums have been used in cooking for centuries and were a popular ingredient in Victorian-era salads.
Flavor profiles:
- This vinaigrette has a bright, tangy flavor from the lemon juice and a slightly sweet taste from the honey.
Serving suggestions:
- Serve the salad and vinaigrette with crusty bread or crackers.
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