A salat

Yield: 6 servings

Measure Ingredient
2 \N Cartons of Mustard and Cress greens
2 \N Bunches of watercress
1 medium Leek, very finely sliced
6 \N Onion or Scallion sprigs, chopped small
1 \N Fennel bulb, slicked in thin matchsticks
1 large Handful fresh parsley, pull off into small sprigs
\N x Leaves from 1 young sprig of fresh rosemary
\N x Leaves from 4-6 sprigs of fresh mint, slightly chopped
6 \N Fresh sage leaves, slightly chopped
\N x Leaves from 2 small branches of thyme
\N x Few leaves from any other herb you have (take care not to use to much of any very strong flavoured ones)
\N x Sea salt and freshly ground black pepper
2 tablespoons Wine vinegar (to 3 tb)
4 tablespoons Olive oil (to 5 tb)

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! DIRECTIONS:

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

Posted by Sam Lefkowitz, 4/6/95 Converted to Meal-Master format by Arthur Cloninger.

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