Tasty Herb And Flower Salad: Recipe

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Tasty Herb and Flower Salad:

Penny Hall

By
@FantasyFaery54

Medieval Food Cooking Recipes turn out some great medieval food with the least effort. Most of the medieval cooking involves the tossing of salads and a lot of use of stock or broth. There are some of the favorite recipes from the period now making their rounds on the tables of the crème de la crème. The interesting fact is that one look at the original ‘handed-down’ recipes unfolds a communication style quite unique to the era. For example: Hearbes for herbs, lemmans for lemons, oyle for oil, suger for sugar and egges for eggs! The original text needs to be deciphered and then applied and that is just what the gourmets have already done.

Another interesting fact is that in Medieval cooking there are few if any measurements of ingredients at all. This gives the modern home or commercial chef to play with the quantities according to each family’s or individual’s specific taste. The amounts of the ingredients could be adjusted to suit a particular taste without undue worry about staying authentic. Either ways, what needs to be celebrated is the fact that what’s in the pot belongs to the Middle Ages anyway! Medieval food is a great way to get the whole family involved in the preparation and indulge in some genuine fun-time!


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Ingredients

ingredients listed with recipe

Directions Step-By-Step

1
Ingredients:

1 small head of butter lettuce
1 cup watercress
1/4 cup fresh mint leaves
1/4 cup fresh tarragon leaves
1/2 cup flower petals (roses, primroses, chive blossoms, calendulas, nasturtiums and violets)
1 cucumber, sliced
2 hard boiled eggs, sliced
4 tbsp olive oil
3 tbsp white wine vinegar
1/2 tsp salt
1/8 tsp pepper
1/2 tsp brown sugar
2
Method:

For this nutritious and very unusual salad, you need to take herbs like butter lettuce, watercress, mint and tarragon and wash and dry them. Then, it’s the turn of getting your flower petals into the bowl. You could consider the petals of roses, primroses, chive blossoms, calendulas, nasturtiums and violets. However, you need to be sure that they haven't been sprayed with insecticides and if they have, wash them thoroughly. The cut herbs and petals need to be tossed in a salad bowl with cut cucumber. The oil, vinegar, sugar and salt and lemon juice need to be thrown in, in the proportions desired and voila! Your salad from the medieval world is ready! The sliced boiled eggs add to the nutritional value of the salad and make an excellent garnish.

About this Recipe

Course/Dish: Other Salads
Other Tags: Quick & Easy, Healthy
Hashtag: #salads