15 ea Nasturtium leaves
15 ea Nasturtium flowers
2 ea Sweet onions, thinly sliced
2 ea Tomatoes, thinly sliced
2 ea Celery ribs, diced
1/2 c Tangy vinaigrette, see
-- recipe above
Arrange the nasturtium leaves around the outside of a large flat
plate. Lay the flowers on top of the leaves with their stem ends
pointing toward the centre of the dish.
Working towards the centre of the plate, ad a layer of onions, then a
layer of tomatoes. Continue layering until the dish is full.
Cover the salad & refrigerate for at least 2 hours to let the flavours
blend. Sprinkle with celery & drizzle with the vinaigrette. Serve
immediately.
