1 of 4 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (31g) Recipe makes 6 servings The following items or measurements are not included below: sorrel lambs lettuce sage leaves 1 stalk fresh rosemary |
||
| Calories 49 | ||
| Calories from Fat 40 | (81%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.5g | 6% | |
| Saturated Fat 0.6g | 3% | |
| Monounsaturated Fat 3.3g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 6mg | 0% | |
| Potassium 69mg | 1% | |
| Total Carbohydrate 2.5g | 0% | |
| Dietary Fiber 0.5g | 2% | |
| Sugars 1.5g | ||
| Protein 0.4g | 0% | |
Elizabethan English Herb and Flower Salad With Honey Dressing
By: French Tart
Mar 6, 2008
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 at the Auberge when the flowers and herbs are in season - freshly picked 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
Ingredients
- 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 flower (calendula flowers, roses, primroses, lavender, blue borage, violets, nasturtiums, pansies, marigolds)
Directions
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.
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other Elizabethan English Herb and Flower Salad With Honey Dressing recipes
Browse similar recipes by category
- Course > Salads > Salad dressings
- Course > Side Dishes
- Main Ingredient > Vegetables > Greens > Lettuces
- Main Ingredient > Vegetables > Onions
- Cuisine > European > Southern (Mediterranean) > Italian
- Cuisine > European > Western > French
- Cuisine > European > Western > English
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Presentation > Served Cold
- Preparation > Technique > No Cook
- Occasion > Dinner Party
- Occasion > Holiday/Event > Historical/Traditional
- Occasion > Taste/Mood > Romantic
- Occasion > To Go... > Picnic
- Dietary > Vegetarian
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved