hilda leyel's salad of mint leaves and beans |
One of my favourite writers is Hilda Leyel, published as the very formal Mrs. C.F. Leyel, who founded the Society of Herbalists in 1927 and launched a chain of herbalist shops, Culpeper. If I was to review any of her books it should really be The Gentle Art of Cookery, which was published in 1925, a book that I suspect was a little ahead of its time, with sections on Flower Recipes and Cooking for Children. I am entranced by an appendix of essential pantry ingredients "The Alchemist's Cupboard" and the chapter entitled "Dishes from The Arabian Nights." (Would it be fanciful of me to think that perhaps Mrs Leyel had a bit of a crush on Rudolph Valentino?)
Recently I treated myself to a reissued copy of Hilda Leyel's The Perfect Picnic (at a time, when as a hopelessly English optimist, I thought that we might have a summer and good picnicking weather. Dear god, what on earth was I thinking? This summer was a case of "blink and you'll miss it, where the hell are my galoshes?")
hilda leyel's salad of mint leaves and beans |
Salad of Mint Leaves and Beans
Take some cold French beans and mix with them the inner leaves of small round lettuces with a good deal of the heart on them, and mint leaves, about a third of each. Dress with oil and vinegar and sprinkle with chopped olives and finely chopped hard-boiled eggs.
I adapted Hilda Leyel's recipe a little; largely because I thought that the ratio of mint was a little high. Mint is such a robust herb that it might overwhelm the other more delicate flavours.
Serves 1
Skill level: Easy
ingredients:
cooked green beans
little gem lettuce
green olives, sliced (I used ones stuffed with pimentos; I love their retro vibe and it was what I had in the cupboard!)
1 x hard-boiled egg, finely chopped
mint, finely chopped
salad dressing
2 tsp white wine vinegar
1 tsp balsamic vinegar
half tsp Dijon mustard
half tsp runny honey
a generous pinch of salt
2 tbsp olive oil
1 tbsp vegetable oil
directions:
- Make the dressing by combining the vinegar with the mustard, honey and a little salt in a small lidded jar. Add the oils. Screw on the lid and shake vigorously until the dressing has emulsified. Check the seasoning and adjust if necessary. Set aside.
- Scatter a large plate with little gem lettuce leaves and cooked green beans.
- Top with sliced olives, chopped boiled egg and a scattering of chopped mint. (Only you know just how much mint you like!)
- Drizzle with a little of the salad dressing.
1 comment:
The bliss of loosing yourself in a recipe book along with a drink and a delicious bite to eat - especially when you then find a great recipe.
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