Salat (recipe)
From Cunnan
Contents |
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Period Recipe
From the Forme of Cury.
- SALAT. XX.III. XVI.
- Take persel, sawge, garlec, chibolles, oynouns, leek, borage, myntes, porrectes, fenel and ton tressis, rew, rosemarye, purslarye, laue and waische hem clene, pike hem, pluk hem small wiž žyn honde and myng hem wel with rawe oile. lay on vynegur and salt, and serue it forth.
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Notes
- Porrectes. Fr. Porrette.
- Ton tressis. Cresses. V. Gloss.
- Purslarye. Purslain.
- žyn. thine.
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Modern Recipe
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Ingredients
- 3 cloves garlic finely minced and optionally parboiled
- root vegetables: 1/4 salad onion, 1/2 leek, 1/4 bunch spring onion (or less), optional 1/4 spanish onion
- 3 cups (shreded) herbs: parsley, sage, borage, mint, rosemary, fennel,
- 2 cups salad greens: cress, purslane,
- dressing: 2-4 tablespoons oil, 2 tablespoons vinegar and 1 tablespoon salt
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Method
- wash the ingredients
- tear them into small pieces with your hands (easier to chop the root vegetables, but make sure the pieces are well broken apart)
- rub them with oil, then sprinkle with vinegar and salt just prior to serveing
- serve fresh
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Notes
- The leek is quite mild raw, (milder than the spring onion) but onion quite strong, so favour leek over onions in quantity.
- this is a very piquant recipe, the taste of the usually strong herbs is gentle compared to the onion, so do not worry about adding herbs like rosemary to this salad.
- use young borage leaves, they have less prickles. Their taste is quite mild, so use more for a fresher salad.
redacted by Teffania Tuckerton
The historical version of this recipe was taken from the Project Gutenberg e-text of the Forme of Cury.
