Sallet of All Kinds of Herbs And Flowers
Uploaded by: Russell
Author: Thomas Dawson
Prep Time: 15
Cooking Time: 0
Servings: 6
User Rating: 3
Ingredients:
1 small head of butter lettuce
1/8 tsp pepper
1/2 tsp salt
3 Tbsp white wine vinegar
4 Tbsp olive oil
2 hard boiled eggs, sliced
1 cucumber, pared and sliced
1/2 cup flower petals (you can use roses, primroses, nasturtiums, chive blossoms, violets, or calend
1/4 cup fresh tarragon leaves
1/4 cup fresh mint leaves
1 cup watercress
1/2 tsp brown sugar
Directions:
Take your hearbes and picke them very fine into faire water, and picke your flowers by themselves, and wash them all cleane, and swing them in a strainer, and when you put them into a dish, mingle them with Cowcumbers or Lemmans payred and sliced, and scrape Suger, and put into vineger and Oyle, and throw the flowers on the top of the Sallet, and of every sorte of the aforesaid thinges, and garnish the dish about with the foresaide thinges, and hard Egges boyled and laid about the dish and upon the Sallet.
Modern Instructions
Wash the lettuce, watercress, and herb leaves in cold water and pat dry or use a salad spinner; refridgerate. Rinse the flower petals in a bowl of cold water and gently pat dry; refridgerate.
Tear the lettuce into bite size pieces and combine with the watercress and herb leaves. Add the cucumber slices and toss to mix.
Mix together the oil, vinegar, salt, pepper, and sugar; stir until blended. Add dressing to the salad and toss until well coated. Gently mix in the flower petals (reserving a few to garnish the salad with). Top the salad with the egg slices and garnish with the reserved flower petals. |
