( Serves about 120 )

Original Take parsel, sawge, garlec,chibollas,onyons, leeks, borage, myntes, porrectes, fenel, and ton tressis, rew, rosmarye, and purslayne. Lave, and washe hym clene: pyke hem, pluck hem small with thyne honde, and myng hem wel with rawe oyle. Lay on vinegar and salt, and serve hit forth.
My version
  • 3 bunches of green leaf lettuce
  • 3 large bags of spinach
  • 3 bunches "Italian" flat parsely
  • 4 or 5 large leeks
  • 2 or 3 bunches scallions
  • 2 handfuls fresh mint leaves
  • 2 handfuls fresh sage leaves
  • 2 handfuls fresh basil leaves
  • 1/2 cup lemon juice
  • 1/4 cup kosher salt
  • 1 to 1 1/2 cups extra virgin olive oil

Rinse and pick out the stems from the herbs and spinach. Rinse and cut (or tear) the lettuce into smallish pieces. Clean the scallions and leeks, removing the sand, and coarsely chop up the green parts and only a little of the whites.
Mix everything and distribute into 14 large bowls. Splash on the oil, and sprinkle with salt. Just before serving splash with the lemon juice, toss and serve.

Notes The Common wisdom around my Barony is that salads are not usually eaten, that often almost as much salad is returned to the kitchen uneaten as is sent out.
I hoped that that would not be the case, as I wanted to have a green in every course. My philosophy was to have each course more or less complete, with meat, at least one green, and at least one starch, and one sweet thing.
There are only so many servings of boiled green stuff that I would eat, so I wanted a nice salad in the second course as a contrast. Since there were no sallet recipes in the source book that I was using (Heiatt and Butler's "An Ordinance of Pottage" which is entirely taken form a single document in Yale's Beineke Rare Book Library), I turned to the roughly contemporaneous "Forme of Cury", and got a nice recipe there.
Here were another couple of the evening's glitches: I used up too much of the Vinegar in the Cameline sauce in the frst course, and was therefore forced to substitute the lemon juice (which I had on hand), and I forgot to put in the rosemary!!
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