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| What You Need: |
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4 tablespoons olive oil
3 tablespoons white wine vinegar
Pinch of sugar
Little shake of pepper
Watercress
Nasturtium leaves, very young and tender
Nasturtium flowers, various shades
Hard-cooked eggs, sliced
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| How To Cook: |
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1. Mix the oil, vinegar, sugar, and pepper in the bottom of a large bowl.
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2. Then fill the bowl with alternate lavers of watercress and small nasturtium leaves around the edge of the bowl.
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3. Then a ring of variegated nasturtium flowers.
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4. Then a ring of thin slices of hard-cooked egg, each slice overlapping the last.
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5. In the center of the bowl, place a tuft of flowers.
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6. Serve with rich mayonnaise.
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TIP:
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This salad is best with delicate cold ham or thinly sliced sausage.
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