Salads, made mainly of herbs

[Dee]

Salads, made mainly of herbs, were popular throughout the Middle Ages,

often served at the start of a meal, rather than after the main course.

The make up of the salad would change according to the season and what

grew in the cook's herb garden, so feel free to adapt this basic recipe

as desired. Do NOT make it with dried herbs!

 

2 bunches of watercress

2 cartons of mustard and cress

1medium leek, very finely sliced

6 spring onions or scallions, chopped small

1 bulb of fennel, slicked in thin match-sticks

1 large handful of fresh parsley, pull off into small sprigs

the leaves from 1 young sprig of fresh rosemary

the leaves from 4-6 prigs of fresh mint, slightly chopped

6 fresh sage leaves, slightly copped

the leaves from 2 small branches of thyme

a few leaves from any other herb you have (take care not to use too

much of any very strong flavoured ones)

sea salt and freshly ground black pepper

2-3 tablespoons wine vinegar

4-5 tablespoons olive oil

 

Wash the cresses, herbs and fennel and dry all thoroughly. Mix them,

with the leek and spring onions, in a large bowl, sprinkle with salt and

pepper, and mix again. Mix the oil with the vinegar and pour over the

salad just before serving.

 

 

[gardnmom]

Wow, this would have just about your daily dose of vit. and minerals in one dish. Sounds wonderful.

I put wild leeks in the salad dressing in the blender it is great.

[Deblyn]

One of my friends, who purports to know a lot about herbs made a similar salad when I and some friends went to lunch at her house. She put in hemlock by mistake, thinking it was something else. Luckily one of our more keen-eyed friends spotted it in time. So if you're unsure of any herb, wild or in your garden, I would suggest leaving it out just in case.