A Midsummer Night’s Salad: An Elizabethan Cookbook

Indeed, sir, she was the sweet marjoram of the salad, or rather, the herb of grace. – All’s Well That Ends Well

This salad is light and fresh, not to mention beautiful. The fresh herbs give it plenty of flavor, and the edible flowers and radishes fill it with vibrant colors!

 

A Midsummer Night’s Salad

Serves 4

1 bunch watercress

1 bunch baby spinach

3 radishes, sliced

Fresh sage leaves

Fresh mint leaves

Fresh rosemary leaves

Flowers for garnish (roses, pansies, marigolds)

Wash and trim all greens. Toss with radishes and garnish with fresh edible flowers. Drizzle with dressing.

 

Dressing:

2 Tbsp olive oil

2 Tbsp fresh lemon juice

2 Tbsp honey

Salt and pepper to taste

Mix all ingredients in a jar with a lid and shake to combine

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