Flowers Herbs Salad Elizabethan Era Recipes

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ELIZABETHAN ENGLISH HERB AND FLOWER SALAD WITH HONEY DRESSING



Elizabethan English Herb and Flower Salad With Honey Dressing image

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.

Provided by French Tart

Categories     Salad Dressings

Time 5m

Yield 6-8 serving(s)

Number Of Ingredients 13

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)

Steps:

  • Toss together the watercress, lamb's lettuce, spring onions, sorrel, sage, mint and rosemary leaves.
  • Mix together the olive oil, lemon juice and honey - season with salt and pepper. Toss the salad with the dressing.
  • Place the salad in an attractive serving dish. Scatter the edible flowers over the top of the salad.

FLOWERS & HERBS SALAD, ELIZABETHAN ERA



FLOWERS & HERBS SALAD, ELIZABETHAN ERA image

I response to a couple of E-Mails here is a herb & flowers salad requested. TO go along with my recipe "Elizabethan Herb and Flower Salad". The title suggest this is an Elizabethan circa recipe. But this style of herbal and flower salad would have been more common throught out Medival Europe. I wasn't there...so I am only...

Provided by Nancy J. Patrykus

Categories     Other Salads

Time 25m

Number Of Ingredients 13

1 bunch watercress.......washed and trimmed
6 spring onions.....finely sliced (http://en.wikipedia.org/wiki/scallion)
4 sorrel leaves......torn into small pieces
1 bunch lambs lettuce........washed and trimed
6 radishes........trimmed and thinly sliced
3 sage leaves.....chopped
3 mint leaves..... chopped (http://en.wikipedia.org/wiki/lamiaceae)
2 Tbsp olive oil.....(http://en.wikipedia.org/wiki/olive_oil)
1 Tbsp lemon juice.....(http://en.wikipedia.org/wiki/lemon_juice)
1 Tbsp clear honey
dash(es) salt...........(http://en.wikipedia.org/wiki/salt)
dash(es) freshly ground black pepper
and.......: fresh edible flowers.......calundula flowers,roses,primroses,lavendar,blue borage,violets,nasturtiums,pansies,marigolds)

Steps:

  • 1. Gather the ingredients.. and prep them as written above. Toss together the watercress,lambs lettuce, spring onions,sorrel,sage and mint 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 dish. Scatter the ediable flowers over the top of the salad. Enjoy...it will be almost to beautiful to eat!
  • 4. Note: Foto from Karen Burro Booth. Recipe from site below. WWW.getmecooking.com/recipe Hugs....Queen Nancy...3/8/13

THE INCREDIBLE EDIBLE FLOWER SALAD WITH FRESH HERBS



The Incredible Edible Flower Salad With Fresh Herbs image

From Delicious Living! Make a colorful splash for your next get-together! For quicker preparation, use a bag of organic mixed greens.

Provided by COOKGIRl

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 20

1 small butterhead lettuce
1 cup baby arugula leaf
1 cup baby spinach leaves
1 cup watercress leaf
1/2 cup fresh basil leaf, loosely packed
1/2 cup fresh Italian parsley, chopped coarsely
1/2 cup sorrel (or 1 cup purslane)
1/2 cup baby mustard greens or 1/2 cup collard greens
1/3 cup fresh chives, snipped
1/3 cup fresh chervil, snipped
2 tablespoons fresh dill, snipped
1/2-1 cup fresh edible flower (read *NOTE)
1/4 cup red wine vinegar
2 tablespoons extra virgin olive oil
1/2 tablespoon Dijon mustard
2 teaspoons honey
1/2 teaspoon dill seed, slightly crushed
1 garlic clove, finely minced
salt, to taste
cracked black pepper, to taste

Steps:

  • *NOTE: Any of the following **UNSPRAYED/PESTICIDE-FREE** flowers will work in this recipe: nasturtiums, daylilies, pansies, borage, roses or the flowers from culinary herbs.
  • VINAIGRETTE: In a small, non-reactive bowl whisk together all salad dressing ingredients. Set aside. Best prepared 30 minutes to 1 hour in advance.
  • SALAD: Wash and *gently* pat dry the butterhead lettuce, all herbal greens and edible flowers.
  • Tear apart the butterhead lettuce and any large-leafed herbs.
  • In a pretty salad bowl, toss together all greens except for the flowers.
  • Pour the vinaigrette over the salad and toss gently to coat.
  • Garnish with the edible flowers and serve immediately.

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