Farmers Market Salad with House Made Ricotta and Nasturtium Butter
To make the Nasturium Butter, beat together butter, pureed and chopped nasturtium leaves and salt. Set aside until ready to serve.
- Servings: 8
Source: CMAB Foodservice
Ingredients
- pound California butter, softened
- quart nasturtium leaves, pureed
- pint nasturtium leaves, chopped
- teaspoon salt
- quart California milk
- quart California heavy cream
- tablespoons distilled vinegar
- zest of 2 lemons
- chopped chives
- cooked quinoa
- vegetable oil
- thinly sliced radishes, lightly dressed
- nasturtium flowers and leaves, lightly dressed
- toasted rustic bread