Cowslip-and-Cream-Cheese Salad

Ingredients

• 2 cups Cowslip leaves (Quantity estimated (not specified in original recipe))
• 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 1/4 teaspoon Paprika (Quantity estimated (not specified in original recipe))
• 4 ounces Cream cheese (Neufchatel or cottage) (Quantity estimated (not specified in original recipe))
• 2 tablespoons French dressing or mayonnaise (Quantity estimated (not specified in original recipe))
• 4 cups Water (Quantity estimated (not specified in original recipe))

Instructions

1. 1Bring 4 cups of water to a boil in a medium saucepan. Add the cowslip leaves and cook until tender, about 5 minutes. Reserve a few choice leaves with blossoms for garnish. Drain the cooked leaves.
2. 2Chop the cooked cowslip leaves finely. Season to taste with salt and paprika.
3. 3Press the chopped and seasoned cowslip leaves into a mould and set aside to chill for at least 15 minutes. Slice the chilled cream cheese into uniform slices. Arrange the cream cheese slices at the sides of the mound of cowslip leaves. Garnish with reserved cowslip leaves and blossoms. Serve with French dressing or mayonnaise.