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Ingredients

• 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

Description

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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