A Salad with Flowers and Cucumbers

Eating Shakespeare, Betty & Sonia Zyvatkauskas
Prepared by Cristiana inghen Mec-Bead
Served at MAYDAY event in Ruantallan
May 2005

Take your hearbes and picke them very fine into faire water, and pick your flowers by themselves, and whashe them al cleane, and swing them in a stainer, and when you put them into a dish, mingle them with Cowcumbers or Lemmons payred and sliced, and scrape Suger, and put in veneger and Oyle, and throwe the flowers on the toppe of the sallet, and of every sort of the aforeside things and garnish the dish about with the foresaide thinges, and harde Egges boyled and laide about the dish and upon the sallet

4 cups baby spinach leaves, or other young salad greens
1 cup sliced cucumber
1 lemon, peeled and sliced (optional)
8-12 nasturtium blossoms (or other edible flowers)
3 hard boiled eggs, quartered

Dressing
¼ cup olive oil
2 tbsp wine vinegar
1 tbsp sugar
Salt, to taste

Wash and dry the spinach or salad greens, then arrange them in a serving dish. Arrange the cucumber and lemon slices on top of the greens, then arrange the nasturtium blossoms on top of them and place the quartered eggs around the edge of the dish. Mix together the oil, vinegar, sugar, and salt.
Dress the salad immediately before serving.
Unfortunately Nasturtiums are not out yet, so we were able to find a few flowers that are out in bloom already. The peppery taste of the Nasturtiums are said to go very well with the salad.

Serves 6 to 8

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