Tudor Sallet of Herbs and Edible Flowers

Name: Tudor Sallet of Herbs and Edible Flowers
Yield: 4
Ingredients: Mixed young salad leaves (lettuce, sorrel, purslane) — 2 handfuls; Small handful fresh mint leaves — 1; Small handful fresh parsley leaves — 1; Small handful borage flowers or edible violets — 1; Olive oil — 2 tbsp; White wine vinegar — 1 tbsp; Fine salt — 1/4 tsp; Sugar — 1 pinch

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

Servings

Ingredients

Mixed young salad leaves (lettuce, sorrel, purslane) — 2 handfuls
Small handful fresh mint leaves — 1
Small handful fresh parsley leaves — 1
Small handful borage flowers or edible violets — 1
Olive oil — 2 tbsp
White wine vinegar — 1 tbsp
Fine salt — 1/4 tsp
Sugar — 1 pinch

Method

Wash the salad leaves and herbs thoroughly and dry well using a salad spinner or clean tea towel.
Tear any larger leaves into bite-sized pieces and place in a large salad bowl with the mint and parsley.
Whisk together the olive oil, vinegar, salt and sugar in a small bowl until combined.
Pour the dressing over the leaves and toss gently to coat evenly.
Scatter the edible flowers over the top just before serving, taking care not to bruise the delicate petals.
Serve immediately as a fresh accompaniment to a main course.

Introduction: A vibrant mix of fresh garden herbs and edible flowers dressed simply in oil and vinegar, this sallet showcased the bounty of a Tudor kitchen garden.

Cultural Background: Sallets of mixed herbs and flowers appear in Tudor recipe books such as those associated with the Elizabethan gentry, reflecting a growing fashion for fresh, raw dishes at fashionable tables. Borage flowers, violets and primroses were commonly used, valued as much for their visual appeal as their flavour.

Tips: (cid:127) Dress the sallet only just before serving, as the leaves wilt quickly once dressed. (cid:127) Ensure any flowers used are confirmed edible and have not been treated with pesticides.

Variations: (cid:127) Add thin slices of cucumber or radish for extra crunch, both of which were grown in Tudor kitchen gardens. (cid:127) Candied violets can be scattered over a sweeter version served at the end of a feast.

Storage: Best assembled fresh; undressed leaves and herbs can be stored washed and dried in the refrigerator for up to 2 days.

Reheating: This is a cold dish and should not be reheated.

Nutrition: Per serving (approx.): 70 kcal, 1 g protein, 3 g carbohydrate, 6 g fat, 1 g fibre, 150 mg sodium.

FAQs:

Q: Where can I find edible flowers?

A: Borage, violets, nasturtiums and pansies are commonly grown in home gardens or found at farmers’ markets; always confirm a flower is edible and unsprayed before eating it. (cid:127) Q: Can I prepare this sallet in advance? A: Wash and dry the leaves in advance, but toss with the dressing and add flowers only just before serving to keep everything crisp.