Make sure to wash the lettuce, herbs and flowers in plenty of cold water well. Spread them on clean tea towels to dry or spin gently in a salad spinner (the flowers are delicate, just air dry on a towel so the petals don’t get bruised). Add the dressing just before serving so your salad doesn’t get soggy.
# Finely grate the garlic and mix with the olive oil. Let stand for at least 30 minutes. Pour through a sieve into a small jar and discard the garlic pulp. Add the lemon juice, salt, pepper, dried dill and dried mint. Shake well and set aside.
# Thinly slice the radishes.
# Use a fork to score the skin of the cucumbers. Place the fork at one end of the cucumber and pressing with a little pressure pull the fork all the way down to the other end. Repeat until the entire skin is scored. Slice thinly.
# Toss the romaine and herbs with the sliced radishes and cucumbers in a large bowl and scatter the nasturtium petals on the salad.
# Just before serving add the dressing and toss well to coat.
Iranian Salads: Cucumber and Pomegranate Salad
