A grand Sallet of Alexander-buds. is a traditional Stuart recipe for a classic salad of alexanders flower buds, capers, redcurrants and lemon in an olive oil and vinegar dressing. The full recipe is presented here and I hope you enjoy this classic Stuart version of: A grand Sallet of Alexander-buds.
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Original Recipe
A grand Sallet of Alexander-buds. (from Robert May's Accomplisht Cook 1660)
A grand Sallet of Alexander-buds.
Take large Alexander-buds, and boil them in fair water after they be cleansed and washed, but first let the water boil, then put them in, and being boil'd, drain them on a dish bottom or in a cullender; then have boil'd capers and currans, and lay them in the midst of a clean scowred dish, the buds parted in two with a sharp knife, and laid round about upright, or one half on one side, and the other against it on the other side, so also carved lemon, scrape on sugar, and serve it with good oyl and wine vinegar.
Modern Redaction
Ingredients:
250g large alexander flower buds
3 tbsp capers, drained
60g redcurrants
1 lemon, sliced into rings
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.
Sit the capers and redcurrants in the centre of a serving dish. Take the alexanders flower buds and sit them upright (set one half against the other) in rings around the currants and capers. Place a ring of lemon slices around the outside.
Whisk together the olive oil and vinegar before drizzling over the salad. Scatter the sugar over the brim of the dish and serve.
