Salat

Take persel, sawge, grene garlec, chibolles, letys, leek, spinoches, borage, myntes, prymos, violettes, porrettes, fenel, and toun cressis, rew, rosemarye, purslarye, laue and waishe hem clene.
Pike hem. Pluk hem small with thyn honde, and myng hem wel with rawe oile, lay on vyneger and salt, and serue it forth.

Take (some or all of) parsley, sage, green garlic, dandelion leaves, lettuce, leeks, spinach, borage mint, primroses, violets, fennel, watercress, rue, rosemary, and other herbs.  Pick them, tear into small pieces and mix well with raw oil, pour on some vinegar and salt, and serve it forth.

(The greens called for in this recipe were invariably to be fresh from the garden.  If you can’t find something fresh, don’t be tempted to use a dried version; instead, find something similar that is fresh.  An example of a modern equivalent follows.)

  • Salad greens (at least two handfuls each of leaf lettuce and spinach, and a good handful each of borage or radish greens and cress
  • 1 small bulb fennel, thinly chopped
  • 1-2 TBSP each chopped fresh parsley, galic chives or chives, fennel greens (or dill), sage, mint, and smaller quantities of ther fresh herbs such as tarragon and savory.
  • 1-2 bunches green or spring onions, scallions, sliced
  • optional: one sweet onion, thinly sliced, 2-3 small leeks, thinly sliced
  • 1/2 cup olive oil
  • 3 TBSP vinegar
  • 1 1/2 tsp salt
  • optional: freshly ground pepper

Wash and tear up greens.  Drain well and put in a bowl with fennel, scallions, herbs, etc.  Oil may be added now, with salt and vinegar reserved for the last minute so the greens don’t wilt.  Mix and toss as usual.

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