Flowers Herbs Salad Elizabethan Era Recipes

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

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)

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

Ingredients

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

SOFT HERB SALAD

Soft Herb Salad image

In addition to how nice it looks, the beauty of this herb salad is that it can be as sweet or as pungent as you like, served in a big heap as a fresh first course, or a small pile as a refreshing side dish, or as a palate cleanser with a cheese course. It is especially energizing when served alongside heavy winter feasts:The leaf-green herbs, pink peppercorns and buttery golden almonds perk up the browns of roasts and braises. Picking the herbs and cleaning them is a finicky task, but can be done a day or two before.

Provided by Julia Moskin

Categories salads and dressings, appetizer, side dish

Time 1h

Yield 6 to 8 servings (can be doubled)

Number Of Ingredients 12

Ingredients

2 cups cilantro leaves
1 cup flat-leaf parsley leaves
1 cup small dill sprigs
1 cup basil or mint leaves
1 cup arugula leaves
2 cups purslane, mâche or hearts of Boston lettuce leaves
4 tablespoons unsalted butter
1 cup sliced almonds
Salt and coarsely ground black pepper
¼ teaspoon red chile flakes or 1/2 teaspoon crushed pink peppercorns (optional)
3 tablespoons lemon juice, more to taste
2 tablespoons olive oil, more to taste

Steps:

Up to a day before serving, wash the herbs and greens: Fill a large bowl or clean sink with plenty of cold water. Immerse the leaves, swish around to loosen any dirt, then gently lift out. Dry in a salad spinner or by spreading them on clean kitchen towels. (If working ahead, refrigerate the dry leaves in sealed plastic bags or containers. Add a paper towel to each bag to absorb excess water.)
Melt butter in a frying pan until it sizzles. Add almonds. Sauté over low heat, until the almonds are golden and the butter is browned. Lift out almonds and drain on paper towels, reserving butter. (Butter can be kept for 1 day. Melt and cool again before assembling salad.)
When ready to serve, place greens in a large bowl. Add salt, pepper, chile flakes, almonds, cooking butter, lemon juice and olive oil. Toss gently and season to taste, then serve immediately.

Nutrition Facts : @context http, Calories 160, UnsaturatedFat 10 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 157 milligrams, Sugar 1 gram, TransFat 0 grams

WILD PURSLANE SALAD WITH OLIVE OIL AND LEMON DRESSING

Wild Purslane Salad With Olive Oil and Lemon Dressing image

I have lots of wonderful wild purslane growing in my garden, and apart from adding it to salads, it is extremely useful in keeping the weeds down! Although purslane is rarely seen on our own tables today, this pretty herb has a long and interesting history. English medieval cooks and gardeners loved purslane; in fact, it is often known as the "Elizabethan Salad Herb" in the UK, as it was extremely popular as a form of greenery during that era. I absolutely love it in salads and remember eating it in Cyprus when I lived there - my Turkish Cypriot friends picked it from wasteland where the local Turkish word is Semizotu. It is thought that the genus name, Portulaca, is from the Latin porto and laca meaning 'milk carrier' in reference to its milky sap. The species name oleracea is Latin and means 'potherb'. Native to Persia and India, it was introduced into Europe by Arabs in the 15th century as a salad herb. Purslane makes an excellent edible ground cover and in many countries, it is cultivated as a vegetable, though many unknowingly consider it a weed. It was once believed to offer protection from evil spirits. Purslane is very nutritious and is rich in Vitamin C and alpha linolenic acid (one of the Omega-3 fatty acids).which the body converts into the essential fatty acids known as EPA: almost 3 percent of purslane by weight consists of alpha-, beta-, and gamma-carotene and lutein. Not only is it easy to grow purslane in your home garden, it is hard to keep it from overrunning other plants. When the plants are young, they make a tart but succulent addition to salads with just a little washing and dicing. After the plants are mature, they are best parboiled in salted water for 1-2 minutes before adding them to salads. In New Mexican cuisine, purslane is known as verdolagas, and is commonly fried with onions, added to pinto beans, or used as a herb in potato salads.

Provided by French Tart

Categories Salad Dressings

Time 5m

Yield 2-4 serving(s)

Number Of Ingredients 6

Ingredients

purslane (A large bunch, about 4 cups)
1 red onion, peeled and finely diced
1 tomatoes, finely diced
1 lemon, juice of
4 -5 tablespoons olive oil
1/2 teaspoon salt

Steps:

Make the dressing by mixing the lemon juice, olive oil and salt together - I put mine in a jam jar and shake it up! Adjust seasonings to personal taste.
Thoroughly rinse the purslane and remove the small fleshy leaves in clusters (the stems are easily broken with your finger and thumbnail). Rinse the purslane and pat dry. Add the diced onion and tomato and with your hands mix everything together. (Remove any roots that may still be attached.).
Add the dressing and again, mix well - so that all the leaves are coated, as well as the diced onions and tomatoes.
Serve alongside grilled meat and fish, cheese and charcuterie or just as a light salad with rustic bread.

ALL-STAR HERB SALAD

All-Star Herb Salad image

Provided by Patricia Wells

Categories Salad Herb No-Cook Vegetarian Healthy Raw

Yield Makes 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 teaspoon best-quality sherry wine vinegar
1 teaspoon best-quality red wine vinegar
Fine sea salt to taste
1 tablespoon extra-virgin olive oil
Freshly ground black pepper to taste
2 ounces (60 g) fresh flat-leaf parsley leaves, carefully stemmed, rinsed, and dried
2 ounces (60 g) fresh chives, rinsed, dried, and minced
2 ounces (60 g) fresh dill leaves, carefully stemmed, rinsed, dried, and chopped
2 ounces (60 g) fresh tarragon leaves, carefully stemmed, rinsed, dried, and leaves separated
2 ounces (60 g) fresh mint, stemmed, rinsed, dried, and leaves separated

Steps:

In a large, shallow salad bowl, whisk together the vinegars and salt. Whisk in the oil and pepper. Taste for seasoning. Add all the herb leaves and toss to evenly coat the greens with the dressing. Taste for seasoning. Serve in small portions as an accompaniment to roast chicken or grilled or poached fish.
Variation:
The dressed salad can also be placed-open-face-sandwich fashion-on top of grilled bread that has brushed with olive oil.

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