Stourhead herb and flower salad
An historic recipe that can be made from entirely home-grown ingredients. This is an Elizbethan salad, originally from The Good Huswifes Jewell by Thomas Dawson, published in 1596. It was part of a banquet, held in the springtime when flowers and herbs are in full bloom.
- Welsh onions
- Bay leaves
- Edible flowers - cowslips, primroses and violets
- 2 Eggs (hard-boiled)
- Take herbs and onions, and cut them very finely. Place herbs into water and drain. Place in a salad bowl.
- Pick flowers, wash and strain. Mix them in a dish with sliced cucumber.
- Mix sugar, vinegar and oil together.
- Add flowers to herb salad and pour dressing over.
- Top with hard boiled eggs.