Summer Herb Salad With Lavender, Nectarine & Caerphilly

If you’re unable to find lemon verbena for this recipe, you can substitute the zest of ½ lemon plus the juice of ¼ lemon.

Summer Herb Salad With Lavender, Nectarine & Caerphilly

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  • Prep Time


  • Total Time


  • Servings



  • For the Dressing:

  • 1

    heaping teaspoon dried organic lavender

  • 4

    tablespoons extra-virgin olive oil

  • 2

    tablespoons red wine vinegar

  • 1

    heaping teaspoon creamed horseradish

  • 3

    garlic cloves, minced

  • Salt and freshly ground black pepper

  • For the Salad:

  • 5

    leaves romaine lettuce, roughly torn

  • Large handful watercress

  • 12

    cherry tomatoes, halved

  • 2

    nectarines, cut into wedges

  • 1

    small zucchini, halved lengthwise and cut into half moons

  • 1

    red onion, thinly sliced

  • ½

    cup plump black olives

  • ounces Caerphilly or other salty, tangy, crumbly cheese, roughly cubed

  • 4

    sprigs fresh lemon verbena, crushed

  • Large handful edible flowers such as nasturtium or pansy

  • Large handful mixed summer herbs such as red amaranth, chickweed, dill, nasturtium leaves, anise hyssop, purple basil, tarragon, oregano, mint, shiso or summer purslane, larger leaves torn


Make Dressing: Whisk together ingredients. Let sit 30 minutes to allow flavors to meld. Make Salad: In a wide, shallow dish, toss together lettuce, watercress, tomatoes, nectarines, zucchini, onions, olives, cheese and verbena. Scatter flowers and remaining herbs over salad. Drizzle with dressing.


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