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A Grand Salad
- Serves
6
- Difficulty
Easy
Published 1980
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 24 1
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.
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