Recipe courtesy of Laura Calder

Salad with Nasturtiums and Raspberry Vinaigrette

  • Level: Easy
  • Total: 5 min
  • Prep: 5 min
  • Yield: 5 to 6 servings
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2 tablespoons raspberry vinegar

1 teaspoon honey

1 teaspoon Dijon mustard

1/2 cup/60 ml peanut or grapeseed oil

Kosher salt and freshly ground black pepper

Handful fresh raspberries


6 large handfuls of mixed greens, including rocket, radicchio, etc...

6 nasturtium blossoms (de-earwigged if necessary)


  1. For the vinaigrette: Whisk together the vinegar, honey and mustard with a fork. Gradually whisk in the oil. Taste and adjust the seasonings. Add a handful of raspberries. Put in the blender. Puree into a smooth red dressing. Taste and season with salt and pepper. Makes about 1/2 cup/125 ml of dressing.
  2. For the salad: Put the greens in a salad bowl and toss with the vinaigrette. Strew the blossoms over and serve immediately.

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