a happy little salad {editorial}

written by Gina Weathersby
photography by Gina Weathersby/kiwi street studios

This little salad was for an editorial assignment that Ilene and I worked on for Her Cincinnati magazine this month. The column speaks to balancing the cost and quality of staples in the kitchen ~ be sure to pick up an issue and read the entire article. Since we chose to feature a high quality, fruity olive oil, (and it is summer) a salad seemed like an appropriate meal to create. We used various varieties of greens gleaned from our market visit earlier in the day, and Ilene brought a healthy bouquet of fresh herbs from her greenhouse along for a flavorful vinaigrette. Pretty straight forward. All our ingredients were fresh and seasonal, but honestly, (for me) something was missing. Something fun and a little unexpected. I walked outside and looked around my garden for that something. There they were. Actually I think they sat up just a little taller so as to be seen…happy, sun-shiny nasturtiums and light, feathery chive flowers. Those simple additions elevated the entire salad both visually, and with the subtle flavors they each added to the dish. A simple, seasonal, happy, (and completely edible) with a little splash of color salad ~ from us to you.

a happy little salad
Your choice of salad greens
  • ¼ cup extra virgin olive oil
  • ⅓ cup sherry vinegar
  • 1T Dijon mustard
  • 1T finely minced shallot
  • 1T finely chopped mixed fresh herbs
  • variety of edible flowers
  • 1T finely shopped capers (rinse and drained)
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  1. Place all ingredients in a jar with a lid and shake to mix.
  2. Add a tablespoon of honey, if desired. (we did)
  3. Adjust seasoning to taste.
  4. Serve over salad greens immediately.
  5. Add the edible flowers.
  6. Keeps in the refrigerator for one week.


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