Saturday, June 03, 2006
Springtime Herb and Flower Salad (Scottish, Medieval)
Yield: 6 Servings
2 bn Watercress
1 pk Mustard greens & cress
2 oz Fresh parsley sprigs
1 Leek; finely sliced
6 Spring onions; chopped
1 oz Sorrel leaves; chopped
1 oz Dandelion leaves; chopped
1 Fennel bulb; sliced into matchsticks
1 oz Daisy leaves; chopped
Red sage leaves
1 Fresh rosemary sprig; chopped
1 cl Garlic
1 tb Wine vinegar
Salt & pepper to taste
6 tb Olive oil
Violets, primrose, daisies, blue
borage flowers, dandelions & alexander
buds to decorate
Wash and dry all the salad greens and prepare it.
Mix together in a large bowl, which has been rubbed
well with a garlic clove, reserving the flowers.
Place the wine vinegar, seasonings and olive oil
into a screw-topped jar and shake well to blend.
Pour over the salad just before serving and mix
Decorate with the flowers as you wish and serve
Makes about 6 servings.
This is the earliest salad recipe in English.
Mixed herb and flower salads proved so popular
that they continued in fashion through to the
17th century. The salad would change according
to the season and what grew in each cook's herb
garden, so adapt and experiment with the basic
recipe as you wish, as long as the result is
** A Book of Historical Recipes **
by Sara Paston-Williams
The National Trust of Scotland, 1995
ISBN = 0-7078-0240-7
Salat (dated from 1390 AD)
"Take persel (parsley), sawge, grene garlec,
chibolles (spring onions), oynouns, leek,
borage, myntes, porrettes (a type of leek),
fennel, and town cressis, rew, rosemaye,
purslayne; lave and wasche hem clene.
Pluk hem small with thyme hande, and mingle
hem wel with rawe oile; lay on vynegar and
salt, and serve it forth."