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


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…

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