Salad, fragrant with flowers and herbs

Tropaeolum majus "Vesuvius" or Nasturtium (Indian cress) are currently threspassing one of my garden patches in droves, slowly creeping towards my neighbors' garden. The flowers are edible, they told me.

Meanwhile, we were also having a Saturday in September that could pretend as if it were a Saturday in the middle of summer. I hardly left my patio, making the most of meals and reading outdoors. One of Michael van Straten's "super salads" was just the ticket: the one fragrant with lots of finely cut fresh herbs.

My purveyor of herbs, Duizendblad (achillea millefolium), probably does this every week, but finally here's my own take on earth's own goodies.

Salad, fragrant with flowers and herbs

Salad ingredients: oak leaf lettuce, parsley, radicchio
A handful of toasted, tamari-coated cashew nuts
A few nasturtium flowers
radishes, sliced

Dressing, made with very finely cut fresh herbs: lemon verbena, pineapple sage, sorrel, thyme, oregano, rosemary, chives, mint, sage, parsley, lavas, to which are added a small pressed clove of garlic, juice of 1/2 lime, salt, pepper, olive oil (or other oils of choice).

Instant mood lifter, this dressing, as if one's mood needs lifting at all one late summer evening.