Elizabethan English Herb And Flower Salad With Honey Dressing Food

ELIZABETHAN ENGLISH HERB AND FLOWER SALAD WITH HONEY DRESSING

Elizabethan English Herb and Flower Salad With Honey Dressing image

An old Elizabethan salad recipe, but with an air of modernity about it, as our interest increases in herbal and floral remedies in today's busy, stressful and hectic world. I have made some suggestions about which flowers and herbs to use - but PLEASE do check that the flowers and herbs you choose to use are edible!! The French also use flowers in their salads, and although the title suggests this to be an English recipe, this style of herbal and floral salad will have been very common throughout Medieval Europe. I serve this at the Auberge when the flowers and herbs are in season - freshly picked from my garden; it is always enjoyed with great relish and is a vibrant topic of dinner party conversation! It makes a lovely appetiser or can be served with the cheese course for an unusual and pretty accompaniment. Make sure that your flowers and herbs are insecticide free, and are not traffic polluted as well.........wipe them or wash them gently, allowing them to dry before using them.

Provided by French Tart

Categories Salad Dressings

Time 5m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

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)

Steps:

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.

WALNUT-CRUSTED CHICKEN SALAD WITH BUTTERMILK HONEY DRESSING

Walnut-Crusted Chicken Salad With Buttermilk Honey Dressing image

Make and share this Walnut-Crusted Chicken Salad With Buttermilk Honey Dressing recipe from Food.com.

Provided by AmandaInOz

Categories Salad Dressings

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

4 boneless skinless chicken breast halves
3 tablespoons buttermilk
1 cup finely chopped walnuts
1/2 cup fine breadcrumbs
1 teaspoon salt
2 tablespoons vegetable oil
6 cups mixed salad greens
1 cup colby-monterey jack cheese, shredded
16 cherry tomatoes
1/3 cup honey
1/3 cup buttermilk
1/4 cup fresh chives, chopped
2 tablespoons fresh lemon juice
1/2 teaspoon fresh ground pepper

Steps:

Whisk together dressing ingredients and set aside.
Flatten chicken to 1/4 inch thickness.
Brush buttermilk over chicken.
Combine walnuts, breadcrumbs and salt, and dredge chicken in this mixture.
Pour oil into a large skillet and place over medium-high heat until hot.
Add chicken and cook 3 minutes on each side.
Cool and cut crosswise.
Combine greens, tomatoes and cheese. Top with slices of chicken.
Serve with the Buttermilk Honey Dressing.

Nutrition Facts : Calories 658.6, Fat 38.7, SaturatedFat 9.1, Cholesterol 101.9, Sodium 1007.1, Carbohydrate 42.2, Fiber 3.6, Sugar 28.5, Protein 40.1

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