Salat
(Salad)

Origin: English      Period: Medieval

Original Recipe

Salat (from A Forme of Cury)

Take p̲ſel, ſawge, garlec, chiboil, oynouns, leek, boarge, mynt⁹, porrect⁹, fene, and ton treſſis, rew, roſemarye, purſlarye, laue and waiſche hem clene, pike hem, pluk hē ſmall wiþ þyn honde and myng hem wel with rawe oile, lay on vyneg^r and ſalt, and sūe it forth.

Modern Redaction

Ingredients:

3 cloves of garlic finely chopped
¼ white onion, finely sliced
¼ red onion, finely sliced
½ leek, finely sliced
6 spring onions cut lengthways and roughly chopped
700g shredded herbs (parsley, sage, borage, mint, resemary, fennel, chicory)
260g salad greens (watercress, purslane, open-leafed lettuce)
3 tbsp good olive oil
2 tbsp white wine vinegar
1 tsp salt

Original Recipe

Salat (from A Forme of Cury)

Take p̲ſel, ſawge, garlec, chiboil, oynouns, leek, boarge, mynt⁹, porrect⁹, fene, and ton treſſis, rew, roſemarye, purſlarye, laue and waiſche hem clene, pike hem, pluk hē ſmall wiþ þyn honde and myng hem wel with rawe oile, lay on vyneg^r and ſalt, and sūe it forth.

Modern Redaction

Ingredients:

3 cloves of garlic finely chopped
¼ white onion, finely sliced
¼ red onion, finely sliced
½ leek, finely sliced
6 spring onions cut lengthways and roughly chopped
700g shredded herbs (parsley, sage, borage, mint, resemary, fennel, chicory)
260g salad greens (watercress, purslane, open-leafed lettuce)
3 tbsp good olive oil
2 tbsp white wine vinegar
1 tsp salt

Method:

Preparation

Wash all the ingredients then chop the gralic, onions and herbs. Tear the salad greens into pieces and place them all in a bowl. Toss with your hands to mix thoroughly then add the oil, vinegar and salt and toss once again to mix the vegetables in the dressing. Serve immediately.

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