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Spring Salad

In season vegetables for a fresh treat.

For the last chapter of our Victorian challenge, I chose to go with another in season creation: a Spring Salad.

This recipe is inspired by an 1885 menu for the Wedding Breakfast organized by the Queen for her youngest daughter and close confidante, princess Beatrice. At 1PM, following the tradition started by her mother, princess Beatrice walked down the aisle wearing a white wedding dress.

Some specifications for this recipe: * lettuce and radishes are in season and should taste better now more than ever. *I used English cucumbers, since I liked how they fit with the theme, however you can use mini cucumbers just as well. About 3-4 should suffice to replace 1 large English cucumber. * I personally don't add salt to my dressing, since I find the oil-lemon juice- lemon zest mix to be wonderful as is, however you can add a small amount to your dressing if you find it makes a difference. This fresh recipe was adapted and standardized based on a recipe by Olga in the kitchen. Olga also came up with the amazing idea of storing the salad without added dressing.

This recipe is part of the 2020 - Week 21 Queen Victoria menu. Look under Menus for the other recipes of the series or Subscribe to our mailing list and receive complete weekly menu ideas with everything from the grocery shopping list to all standardized recipes in a menu, as well as an organized Order of Cooking list to save you time in the kitchen.

Download the standardized recipe here:

Spring Salad
Download PDF • 493KB


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