Herb Salad

Source: De Honesta Voluptate et Valetudine, 15th century

Original Recipe:

.... need to find source of original recipe

Translation: (from Platina's On Right Pleasure & Good Health)

On preparing a salad of several greens. A preparation of several greens is made with lettuce, bugloss, mint, catmint, fennel, parsley, sisymbrium, origan, chervil, circerbita which doctors call teraxicon, plantain, morella, and other fragrant greens, well washed and pressed and put in a large dish. Sprinkle them with a good deal of salt and blend with oil, then pour vinegar over it all when it has sat a little; it should be eaten and well chewed because wild greens are tough. This sort of salad needs a little more oil than vinegar. It is more suitable in winter than in summer, because it requires much digestion and this is stronger in winter.

My Interpretation:

1 lb. Mixed greens

1 Tbsp. Mint chopped

1 Tbsp. Oregano chopped

½ tsp. Salt

¼ cup Olive oil

3 Tbsp. Vinegar

Toss all ingredients, except vinegar together. Let stand for 10 minutes. Toss in vinegar and serve.

Works Referenced:

Platina's On Right Pleasure and Good Health, translated and Abridged by Mary Ella Milham, Pegasus Press, 1999

- A translation of De Honesta Voluptate et Valetudine by Bartolomeo Sacchi