Cooking Like a Pilgrim: Salad

We rarely eat flowers these days, but in the 17th century they were a common ingredient in foods and medicine. Flowers like chive blossoms, calendula, borage and roses were all used at the time, not only in salads, but in broths, drinks and pottages (a soup or stew) as well. Calendula - also known as pot marigold - was especially popular in the Netherlands, where many of the Pilgrims spent at least a decade in religious exile. Herbalist John Gerard wrote that calendula was so popular “throughout Dutchland” that in “some Grocers or Spice-sellers houses are to be found barrels filled” with the dried flowers. This salad combines English and Dutch recipes, with several options for customizing your own ideal salad.

Modern Day Recipe by Alexandra Cervenak

Makes 2-3 servings as a main course, 4-6 servings as a side dish.
• 4 hard boiled eggs
• Mixed greens such as lettuce, spinach and arugula (5-6 ounces total)
• Several sprigs of fresh herbs such as mint and tarragon
• 1 medium sized cucumber
• Pinch of salt
• Optional: Edible flowers for garnish, such as calendula, rose or borage

Each recipe makes approximately 1 cup of dressing.
Olive oil vinaigrette:
• ⅔ cup olive oil
• ½ cup red wine vinegar
• 3 tablespoons sugar
• Salt and pepper to taste
For the salad:
1. In a small pot add the eggs with just enough water to cover, and then bring to a boil. Allow eggs to boil for 1 minute, then remove from heat. Put a lid on the pot and then set aside for about 20 minutes.
2. Meanwhile, peel and thinly slice the cucumber. Remove herbs from the stems, and roughly chop. Wash and dry the greens, if necessary.
3. After 20 minutes remove eggs from the pot and transfer to a bowl of cold water, and give them several minutes to cool to the touch. Peel, and cut into quarters.
4. In a large bowl toss together greens, cucumber slices and herbs with dressing of choice. Arrange the egg quarters around the top, and sprinkle the eggs with salt. If using, garnish the top of the salad with edible flowers of choice.

For the olive oil vinaigrette:
1. Whisk together all ingredients until well combined. Any excess dressing can be stored in an airtight container.