Other grand Sallet of Watercresses. is a traditional Stuart recipe for a classic salad of watercress with alexanders flower buds, orange and lemon garnished with capers and redcurrants that's dressed in a vinaigrette. The full recipe is presented here and I hope you enjoy this classic Stuart version of: Other grand Sallet of Watercresses.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Original Recipe
Other grand Sallet of Watercresses. (from Robert May's Accomplisht Cook 1660)
Other grand Sallet of Watercresses.
Being finely picked, washed and laid in the middle of a clean dish with slic't oranges and lemons finely carved one against the other, in partitions or round the dish, with some Alexander-buds boil'd or raw, currans, capers,
oyl, and vinegar, sugar, or none.
Modern Redaction
Ingredients:
100g alexanders flower buds
200g watercress, washed and dried
1 orange, sliced into rounds
1 lemon sliced into rounds
60g redcurrants
4 tbsp capers, drained
60ml olive oil
2 tbsp white wine vinegar
2 tbsp brown sugar
Method:
Wash the alexanders flower buds well then bring a pan of lightly-salted water to a boil. Add the alexanders flower buds and cook for 5 minutes. Drain in a colander and allow to cool then split the alexander flower buds in half.
Arrange the watercress on a serving dish and garnish with overlapping patterns of sliced orange and sliced lemon. Arrange the split alexanders flower buds on top along with the redcurrants and capers.
Whisk together the olive oil and vinegar before drizzling over the salad. Scatter the sugar over the brim of the dish and serve.
