Sallat of Hearbes
A salad of lettuce, eggs, and herbs, tossed with cider vinegar & oil - contributed by Judith Carr

Original recipe from Thomas Dawson, The Good Huswifes Jewell:

To Make a Sallat of All Kinds of Hearbes. Take your hearbes and picke them very fine into faire water and pick your flowers by themselves amd washe them all cleane and swing them in a strainer and when you put them in a dish, mingle them with cowcumbers or lemons, payred and sliced, and scrape sugar, and put in vinegar and oyle, and throw the flowers on the toppe of the sallat, and of every parte of the aforesaide things and garnish the dish about with the foresaide things and harde eggs boyled and laide about the dish and upon the sallat.

Modern recipe:

  • 2 large heads of lettuce, cleaned & drained
  • 5 hard boiled eggs, peeled
  • 1/2 bunch each parsley and scallions or leeks
  • 1/2 head escarole
  • thyme, sage & rose petals
  • 1 cup each cider vinegar & oil
  • 1 1/3 tbs. sugar
  • 1 tbs. salt
  • 1/8 tsp. pepper
  • 1 lemon & 1 cucumber
Wash all greens, drain and tear into pieces. Mix oil, vinegar, salt, sugar and pepper. Stir well. Slice lemons & cucumbers. Mix with lettuce and herbs. Toss with vinegar and oil dressing. Divide into salad bowls. Strew sliced hard boiled eggs upon each salad, after strewing it with a little additional sugar. Serve cold.

Sallat of Hearbes is featured in Auld Alliance Royal Feast

Metric, Celsius, & Gas Mark Equivalencies

Judith Carr is an expert in Medieval baking and antique furniture restoration. An active member of the Society for Creative Anachronism, she is known for her love of animals, especially cats.

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Sallat of Hearbes © 1995 Judith Carr | This page © 2000 James L. Matterer

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