This roast recipe is from the Malinda Russell inspired Family Meal. She has a Nasturtium caper recipe, which I’ve expanded into a salad. It’s fresh and herbaceous. It pairs nicely with fatty dishes such as this Madeira Braised Pork Roast.
Table of Contents
Nasturtium Caper Salad
Save to BigOven 
Ingredients
- 1 cup nasturtium seeds
- ⅔ cups water
- ⅔ cups white vinegar
- 3/4 cup olive oil
- ¼ cup red wine vinegar
- 1 tbsp salt
- 1 cup chopped red beets
- 1 cup supreme oranges
- ⅓ cup chopped pecans
- ⅓ cup crumbled fresh cheese
- ⅓ cup parsley
- Salt and pepper to taste
Instructions
- Soak the seeds in salt and hot water for up to three days
- On day three pour out the water and hot vinegar
- The seeds can soak on the vinegar for up to 6 months.
- Make a dressing from the red wine vinegar and olive oil.
- Add salt and pepper to taste
- Toss ingredients with the dressing
Nutrition Facts
Nasturtium Caper Salad
Serves: 8 people
| Amount Per Serving: | ||
|---|---|---|
| Calories | 250.28 kcal | |
| % Daily Value* | ||
| Total Fat 24.82 g | 38.2% | |
| Saturated Fat 3.75 g | 18.8% | |
| Trans Fat 0.04 g | ||
| Cholesterol 3.51 mg | 1.2% | |
| Sodium 277.41 mg | 11.6% | |
| Total Carbohydrate 5.47 g | 1.8% | |
| Dietary Fiber 1.63 g | 6.5% | |
| Sugars 3.58 g | ||
| Protein 1.94 g | ||
| Vitamin A 2.77 % | Vitamin C 18.02 % | |
| Calcium 5.13 % | Iron 3.49 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Winosity
Wine Pairing
When served as a side dish, pair this salad with the same wine as the main entreé. If enjoying this dish on its own, this dish pairs nicely with grassy white wines. Try a Sauvignon Blanc with this salad.
[switch_to_blog bid=”4″]
[/switch_to_blog]
Do you want a more personalized wine recommendation? Use Winosity’s wine recommendation engine and wine journal app to find a wine that suits you.
[switch_to_blog bid=”4″]
[/switch_to_blog]