Serves 4 to 6
This recipe is definitely a time traveler. It’s as tasty today as it was when a version of it might have been served at the table of Queen Elizabeth the First.
1/4 cup olive oil
1/2 cup cider vinegar
1 tablespoon minced fresh dill weed
1/2 teaspoon fennel seeds, crushed
1 tablespoon Sweet and Hot Brown Mustard
Put all ingredients into a jar with a tight fitting lid and shake vigorously allow to sit unrefrigerated for at least thirty minutes before using. Any unused portion may be kept in the refrigerator.
About 3 cups of torn curly endive, frizee, escarole, romaine, or a combination there-of
1/2 cup fresh or frozen peas *
About 1/4 cup finely chopped fresh parsley
About 1/4 cup finely chopped fresh mint leaves
About 1/4 cup finely chopped fresh basal leaves
1 or 2 green onions, chopped small, including most of the greens
About 1/2 of a sweet purple onion, cut into thin slices
1/2 cup of dried currents
Fresh nasturtium blossoms - (or other edible flowers)
Prepare all ingredients and chill. When ready to serve, remove from the refrigerator, drizzle some of the vinaigrette over it and toss gently. Serve chilled.
* If using fresh peas, boil for only about one minute, drain and put into cold water. If using frozen, put in a colander, pour boiling water over them, then cool immediately.