A Grand Salad

Name: A Grand Salad
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: 6 artichoke hearts, or a tin of smaller ones, well drained; 24 tiny new potatoes, boiled, allowed to get cold and each cut in half; 1 Webb’s lettuce heart, very finely shredded; 1 tablespoon finely chopped parsley; 1 teaspoon finely chopped tarragon; 1 teaspoon finely chopped mint; 1 teaspoon finely chopped thyme; ¼ lb (120 g) very young french beans, boiled and each cut in half; 12 very young carrots, scraped, boiled and finely sliced; ⅝ cup (1.5 dl) salad dressing; 12 nasturtium flowers, if possible

Preparation info

Serves
6

Difficulty
Easy

Appears in

English Provincial Cooking

By Elisabeth Ayrton

Published 1980

About

From a notebook of Kentish recipes dated 1841, this outstanding salad is a perfect starting course for an early summer dinner. It was intended to be served on a large flat dish with a wreath of nasturtium flowers around it but is better served in individual dishes, with thin slices of brown bread and butter.

Ingredients

6 artichoke hearts, or a tin of smaller ones, well drained
24 tiny new potatoes, boiled, allowed to get cold and each cut in half
1 Webb’

Europe
United Kingdom
Engalnd
Dinner
Summer
Gluten-free
Vegetarian

Method

In each dish first put the artichokes, cut in halves or quarters according to size, and the potatoes, then a layer of chopped lettuce. Mix all the herbs together and sprinkle about half on the lettuce. Pile the french beans and carrots on this, pour over the dressing and sprinkle with the rest of the herbs. Finally, put two nasturtium flowers on each dish.