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Title: A Salat
Yield: 1 Servings

Ingredients

      2 bn watercress
      2 ct mustard and cress
      1 md leef, very finely sliced
      6    spring onions or scallions,
      1    chopped small
      1    bulb of fennel, slicked in
      1    thin matchsticks
      1 lg handful of fresh parsley,
      1    pull off into small sprigs
      1    the leaves from 1 young
      1    sprig of fresh rosemary
      1    the leaves from 4-6 prigs of
      1    fresh mint, slightly
      1    chopped
      6    fresh sage leaves, slightly
      1    copped
      1    the leaves from 2 small
      1    branches of thyme
      1    few leaves from any other
      1    herb you have (take care not
      1    to use too
      1    much of any very strong
      1    flavoured ones)
      1    sea salt and freshly ground
      1    black pepper
      3 tb wine vinegar
      5 tb olive oil

Instructions

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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