Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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