Last week I made a double batch of Roquefort Dressing and today I'm patting my back. This pungently divine dressing keeps for weeks; not only is it delicious with tossed salads or savored with your backyard tomatoes, but it also makes a great vegetable dip. I'm serving this romaine salad with a grilled steak; I spooned additional dressing over the steak and it was superb.

As many readers know, I'm a big fan of nasturtiums. In mid-April I buy several packages of seeds and plant them everywhere; the trailing nasturtiums are particularly pretty in hanging baskets and I keep a pot of them next to my grill for impromptu garnishes. Not only are they lovely, but also their peppery flavor is delicious to eat--particularly tossed with summer salads.

Click here for more details on this super-simple to grow, colorful flower.

Yield: 2 dinner salads Time: (including making the dressing) 20 minutes Cost: $8.50 (includes leftover dressing)

Ingredients

1 recipe for Roquefort Dressing (you will have leftovers but it keeps for several weeks, refrigerated) 2 small bunches romaine lettuce Nasturtium blossoms, optional 2 tablespoons pecans, toasted

Directions

1. Cut romaine into 1-inch pieces; wash and spin dry. 2. Toss romaine with Roquefort Dressing to taste. Garnish with nasturtium blossoms, if using, and toasted pecans.