A Salat Recipe

  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)

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