A Salat Recipe

• 2 bn watercress
• 2 x cartons of mustard and cress
• 1 med leek, very finely sliced
• 6 x spring onions or possibly scallions, minced small
• 1 x bulb of fennel, slicked in thin match-sticks
• 1 lrg 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 minced
• 6 x fresh sage leaves, slightly copped
• the leaves from 2 small branches of thyme
• 1 x 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 grnd black pepper
• 3 Tbsp. wine vinegar
• 5 Tbsp. extra virgin olive oil

1. 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.
2. 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.
3. Don't make it with dry herbs!
4. Wash the cresses, herbs and fennel and dry all thoroughly.
5. Mix them, with the leek and spring onions, in a large bowl, sprinkle with salt and pepper, and mix again.
6. Mix the oil with the vinegar and pour over the salad just before serving.

watercress, cartons, spring onions, fennel, parsley, rosemary, fresh mint, sage, branches, take care, salt, wine vinegar, extra virgin olive oil

Taken from cookeatshare.com/recipes/a-salat-62014 (may not work)