Best Flowers Herbs Salad Elizabethan Era Recipes

The Incredible Edible Flower Salad With Fresh Herbs image

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.

Elizabethan English Herb and Flower Salad With Honey Dressing image

Provided by French Tart

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 image

Provided by Nancy J. Patrykus

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