Title: A Salat
Categories: Medieval British Salad
Yield: 1 Servings

2	bn	Watercress
2	ct	Mustard and cress
1	md	Leef, very finely sliced
6		Spring onions or scallions,
		Chopped small
1		Bulb of fennel, slicked in
		Thin matchsticks
1	lg	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
		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
3	tb	Wine vinegar
5	tb	Olive oil

Salads, made mainly of herbs, were popular througout the Middle Ages, often served at the start of a meal, rather than after the main course. The make up of the saldad 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!

Wash the cresses, herbs and fennel and dry all thoroughly. Mix them, with the leek and spring onions, in a large bowl, sprinkly with salt and pepper, and mix again. Mix the oil with the vinegar and pour over the salad just before serving.

_The British Museum Cookbook_ by Michelle Berriedale-Johnson (1987, British Museum Publications Ltd. From: "Jennifer A. Newbury" jn1t+@andrew.cmu.edu

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