From the Forme of Cury.
- SALAT. XX.III. XVI.
- Porrectes. Fr. Porrette.
- Ton tressis. Cresses. V. Gloss.
- Purslarye. Purslain.
- 3 cloves garlic finely minced and optionally parboiled
- root vegetables: 1/4 salad onion, 1/2 leek, 1/4 bunch spring onion (or less), optional 1/4 spanish onion
- 3 cups (shreded) herbs: parsley, sage, borage, mint, rosemary, fennel,
- 2 cups salad greens: cress, purslane,
- dressing: 2-4 tablespoons oil, 2 tablespoons vinegar and 1 tablespoon salt
- wash the ingredients
- tear them into small pieces with your hands (easier to chop the root vegetables, but make sure the pieces are well broken apart)
- rub them with oil, then sprinkle with vinegar and salt just prior to serveing
- serve fresh
- The leek is quite mild raw, (milder than the spring onion) but onion quite strong, so favour leek over onions in quantity.
- this is a very piquant recipe, the taste of the usually strong herbs is gentle compared to the onion, so do not worry about adding herbs like rosemary to this salad.
- use young borage leaves, they have less prickles. Their taste is quite mild, so use more for a fresher salad.
redacted by Teffania Tuckerton