Cucumber, Green Bean, and Nasturtium Salad

This beautiful, essence-of-summer salad comes from Barbara Spiegel, who prepares it with teeny-tiny nasturtiums she grows on Cape Cod—smaller than any you’ll find in the market. Taste as you add the leaves. As with arugula or other nippy greens, “heat” varies considerably. The cucumber crunch suits the al dente bite of the beans; the nasturtium becomes an integral part of the whole, not a mere garnish.