Sallet of Scurvy grass. is a traditional Stuart recipe for a classic salad of scurvy grass and eggs garnished with redcurrants, lemon and orange and dressed with a vinaigrette. The full recipe is presented here and I hope you enjoy this classic Stuart version of: Sallet of Scurvy grass.
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Original Recipe
Sallet of Scurvy grass. (from Robert May's Accomplisht Cook 1660)
Sallet of Scurvy grass.
Being finely pick't short, well soak't in clean water, and swung dry, dish it round in a fine clean dish, with capers and currans about it, carved lemon and orange round that, and eggs upon the centre not boil'd too hard, and parted in halves, then oyl and vinegar; over all scraping sugar, and trim the brim of the dish.
Modern Redaction
Ingredients:
300g scurvy grass (young stems and leaves)
6 tbsp capers, drained
100g redcurrants
6 hard-boiled eggs (but not boiled too hard, halved)
1 lemon, sliced into rounds
1 orange, sliced into rounds
60ml olive oil
2 tbsp white wine vinegar
2 tbsp brown sugar
Method:
Trim the scurvy grass and cut into short lengths. Place in a large bowl of water and leave to soak for 20 minutes. After this time, drain the scurvy grass and set aside to drain in a colander then pat dry in a clean tea towel.
Take a flat salad bowl or plate and arrange the scurvy grass over it. Arrange the capers and redcurrants over the top then overlap the orange and lemon slices around the outside of the dish.
Sit the egg halves in the centre of the dish then whisk together the olive oil and vinegar before drizzling over the salad. Scatter the sugar over the brim of the dish and serve.
