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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 vynegr and ſalt, and sūe it forth.



Translation


Modern Redaction



This is a traditional Medieval recipe for a salad of herbs and greens with onions, leeks and garlic.

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, rosemary, fennel leaves, chicory)
260g salad greens (watercress, purslane, open-leafed lettuce)
3 tbsp good olive oil
2 tbsp white wine vinegar
1 tsp salt

Method:

Wash all the ingredients then chop the garlic, 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.

This recipe does not mention edible flowers, but they were common edible garnishes in late medieval and Tudor sallets, so I think it would be fair to add them here, too.

Find more Medieval recipes as well as more recipes from the Forme of Cury here.