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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 (primroses, nasturtiums, chive blossoms) but be sure
they haven't been sprayed
1 cucumber, pared and 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
Wash the lettuce, watercress, and herb leaves in cold water and pat dry or
use a salad spinner; refrigerate. Rinse the flower petals in a bowl of cold
water and gently pat dry; refrigerate.
Tear the lettuce into bite size pieces and combine with the watercress and
herb leaves. Add the cucumber slices and toss to mix.
Mix together the oil, vinegar, salt, pepper, and sugar; stir until blended.
Add dressing to the salad and toss until well coated. Gently mix in the
flower petals (reserving a few to garnish the salad with). Top the salad
with the egg slices and garnish with the reserved flower petals.
Food
Drinks
Wine Beer Brandy Coffee Diy Beer Gin Tea Glasses
Salad Medieval mutton with beer Cherry pottage Mead Challah Crustade of Chicken and
Pigeon Jellie of Fyshe Griddled Trout with Herbs A Grete Pye Jugged Hare
Herbs and spices |
