Summer Herb Salad With Lavender, Nectarine & Caerphilly

By ltrodrigu

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.

Ingredients

• 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
• 1/2 cup plump black olives
• 4 1/2 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

Details

Servings 4
Adapted from wsj.com

Preparation

Step 1

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.