I know. But I can’t get enough of it. This time I put the whole nasturtium flowers in, rather than pick apart the petals… and I snipped the tiny leaves to dot about, and added grated carrot, red onion, and chives for yet more pizzazz. A bit of cucumber for succulence and finely chopped celery for crunch, and there it is. Plus the usual fresh herb medley and red-leafed green lettuce. Fab. When it came time to serve, a lovely olive oil was drizzled over, with a sprinkling of sea salt and black pepper. That’s all the dressing I ever desire.