Wash and dry all the salad leaves
and herbs thoroughly.
In a large bowl or on a big plate,
arrange the larger leaves on the bottom and gradually build your
salad by overlaying smaller leaves on the top.
The herbs are better left as small
whole sprigs, interspersed throughout the rest of the vegetables so
that you discover little explosions of taste as you munch on through
the salad.
Decorate the salad with the pepper
rings, alternating the colors.
Scatter a few nasturtium flowers
on top.
You will need no more than a
sprinkle of oil and balsamic vinegar over the plate to enhance the
natural flavors of the fresh vegetables.
Fresh green leaf vegetables tossed with
garden herbs and combined with colorful edible flowers the best of all
salads. You can make as much or as little as you like, so exact
quantities really don't come into it; it all depends on how many mouths
you have to feed.
