Sallet of all kinde of hearbes

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Take your hearbes and picke them very fine into faire water, and picke your flowers by themselves, and washe them al cleane, and swing them in a strainer, and when you put them into the dish, mingle them with Cowcumbers or Lemmons payred and sliced, and scrape Suger, and put in vineger and Oyle, nad throwe the flowers on the toppe of the sallet, and of every sorte of the aforesaide things and garnish the dish about with the foresaide thinges, and harde Egges boyled and laide about the dish and upon the sallet. (The Good Huswifes Jewell, Thomas Dawson, 1596)



  • salad greens, washed and picked over (lettuce, young spinach, purslane, endive, rocket, lamb's lettuce, parsley, and whatever you fancy)
  • edible flower petals, such as rose, violet, nasturtium, etc.
  • thinly sliced cucumbers
  • about half a teaspoon of sugar per handful of greens
  • one part oil
  • one part vinegar
  • hard-boiled eggs, sliced or quartered


Tear the salad greens into manageable pieces. Toss with oil, vinegar, sugar, and cucumber slices. Garnish with flowers and eggs.

See Also

Peerless Kitchen