Elizabethan Herb & Flower Salad with Honey Dressing

Serves	4
Prep time	5 minutes
Dietary	Vegetarian
Meal type	Appetizer, Lunch, Salad, Side Dish, Snack, Starter
Misc	Gourmet, Pre-preparable, Serve Cold
Occasion	Casual Party, Formal Party
Region	British
By author	Karen S Burns-Booth

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.

Ingredients

1 bunch watercress, washed and trimmed
salt & freshly ground black pepper
1 tablespoon clear honey
1 tablespoon lemon juice
2 tablespoons olive oil
3 mint leaves, chopped
3 sage leaves, chopped
6 radishes, trimmed and thinly sliced
1 bunch lamb's lettuce, washed and trimmed
4 sorrel leaves, torn into small pieces
6 spring onions, finely sliced
fresh edible flowers ( calendula flowers, roses, primroses, lavender, blue borage, violets, nasturtiums, pansies, marigolds)

Note

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.

Directions

Step 1	Toss together the watercress, lamb's lettuce, spring onions, sorrel, sage and mint leaves.
Step 2	Mix together the olive oil, lemon juice and honey - season with salt and pepper. Toss the salad with the dressing.
Step 3	Place the salad in an attractive serving dish. Scatter the edible flowers over the top of the salad.