10 fresh nasturtium flowers
1 bunch chives
1 bunch watercress
1 c. grated red or green cabbage
3 c. diced cold cooked chicken
2 tbsp. chopped fresh tarragon
1 tsp. chopped fresh mint
1 pkg. unflavored gelatin
1 c. water
Pinch of salt
1 tsp. black pepper
1 tsp. sugar
1 lg. fresh country style loaf of bread
Soft butter
1/2 c. sour cream

Place the nasturtium flower petals in a large mixing bowl, discarding the stems and centers. Add chives, cut into 2 inch lengths. Put the leaves and tips form the watercress, adding this to the mixing bowl along with the grated cabbage. Mix in the chicken, tarragon, and mint. Toss gently.

In a small pan, stir the gelatin into the cold water and heat slowly, when the gelatin is fully dissolved, remove the pan from the heat and stir in salt, pepper, and sugar. Allow the solution to cool. Cut a 3/4 inch slice from one end of the loaf, butter it and set side. Using your hands, scoop out most of the soft center of the bread and rub the inside of the loaf with butter.

Stir the sour cream into the gelatin solution then pour it over the salad ingredients. Toss well to coat thoroughly. Spoon the salad into the loaf, pressing it in firmly. Replace the buttered end slice. Stand the salad loaf on end in the refrigerator and chill for 2 hours or more until gelatin is set. To serve, place the loaf on a cutting board and cut into thick slices.