Go to the Recipe: Course 6: Water and Oil (Nick’s Nasti Salad Soup)
Nasturtium is hard to come by in the Netherlands, any alternatives?
Watercress seems to be a viable alternative
Is there any concern with the nasturtium or watercress turning brown. Should we add citric acid or lemon juice to prevent color change if using other greens?
Or how about rocket
In Europe it's often referred to as Capucine
Made this, I consider the aesthetic to be peak chefsteps, but was disappointed with the flavor balance. I do get that it was never intended as a foolproof tested recipe though. It was very unusual and never had any dish quite like this. But very pretty
