Flowers Herbs Salad Elizabethan Era Recipes

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.

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

Steps:

• In a blender or food processor, combine the vinegar, mustard, honey, salt, and pepper until well mixed. With the machine running, gradually add the olive oil until the dressing is smooth and creamy. Set aside.
• In a large bowl combine the herbs, arugula, and fennel. Season with salt and freshly ground black pepper. Toss the salad with enough dressing to coat. Sprinkle with edible flowers and serve.

Steps:

• Separate 1 large head Bibb lettuce. Combine in a large bowl with 2 tablespoons each of torn basil, dill, parsley and mint. Toss with the juice of 1/2 lemon and 2 tablespoons olive oil, and season with salt and pepper.

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.

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.