Elizabethan English Herb and Flower Salad With Honey Dressing
An old Elizabethan salad recipe, but with an air of modernity about it, as our interest increases in herbal and floral remedies in today's busy, stressful and hectic world. I have made some suggestions about which flowers and herbs to use - but PLEASE do check that the flowers and herbs you choose to use are edible!! The French also use flowers in their salads, and although the title suggests this to be an English recipe, this style of herbal and floral salad will have been very common throughout Medieval Europe. I serve this with freshly picked flowers and herbs from my garden; it is always enjoyed with great relish and is a vibrant topic of dinner party conversation! It makes a lovely appetiser or can be served with the cheese course for an unusual and pretty accompaniment. Make sure that your flowers and herbs are insecticide free, and are not traffic polluted as well.........wipe them or wash them gently, allowing them to dry before using them.
SERVES 6 -8
1 bunch watercress, washed and trimmed
6 spring onions, finely sliced
4 leaves sorrel, shredded
1 bunch lambs lettuce, washed and trimmed
6 radishes, trimmed and thinly sliced
3 sage leaves, chopped
3 mint leaves, chopped
1 stalk fresh rosemary, leaves from
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon clear honey
salt & freshly ground black pepper
fresh edible flowers (calendula flowers, roses, primroses, lavender, blue borage, violets, nasturtiums, pansies, marigolds)
1. Toss together the watercress, lamb's lettuce, spring onions, sorrel, sage, mint and rosemary leaves.
2. Mix together the olive oil, lemon juice and honey - season with salt and pepper. Toss the salad with the dressing.
3. Place the salad in an attractive serving dish. Scatter the edible flowers over the top of the salad.