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NASTURTIUM SALAD
 

“Put a plate of flowers of the Nasturtium in a salad bowl, with a tablespoonful of chopped chervil; sprinkle over with your fingers half a teaspoonful of salt, two or three tablespoonsful of olive oil, and the juice of a lemon; turn the salad in the bowl with a spoon and a fork until well mixed, and serve."


Turabi ejendi, Turkish cookery book, 1864.

 

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