Recipe · Salad
Medieval Herb Salad (Salat)
Ingredients
- 4 cups mixed tender greens and herbs: flat-leaf parsley, sage, mint, fennel fronds, watercress, rosemary (a few needles, finely chopped)
- 1 cup arugula or baby spinach (stands in for the original purslane and borage)
- 2 spring onions (the original “chibolles”), sliced
- 1 small leek, white and light green parts, thinly sliced
- 1 small onion, very thinly sliced
- 1 small garlic clove, minced (the original uses green garlic)
- 3 tbsp olive oil
- 1 1/2 tbsp wine vinegar
- 1/2 tsp salt
The original also lists rue. It is bitter and not recommended in quantity, so leave it out.
Directions
- Wash all the greens and herbs well and dry them. Tear them into small pieces by hand rather than cutting them, as the recipe says.
- Put them in a large bowl with the spring onions, leek, onion and garlic.
- Pour on the olive oil and toss until everything is lightly coated.
- Add the vinegar and salt, toss again and serve right away.
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