Elizabethan English Herb and Flower Salad With Honey Dressing
photo by COOKGIRl
- Ready In:
- 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)
- 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.
Questions & Replies
Got a question? Share it with the community!
Bursting with color and flavor, this is a winning salad recipe in my book: Book #82435 This time around I added arugula (rocket), baby spinach, loose leaf red lettuce and watercress. For the vegetables, 'Easter Egg' radishes and a special striped radish from Asia. The produce was (almost) exclusively local organically grown. Fresh herbs and fresh flowers from the garden (lavender, violas, roses). Used local blackberry honey in the dressing. I love the dressing by the way! This salad was a huge hit at our 4th of July get together and I thank you for posting the unique recipe! cg ;)