Salat of Several Greens
A salad of herbs & greens - contributed by Michael Hobbes

Original recipe from Platina:

Coditum Padodopum. A preparation of several greens is made with lettuce, bugloss, mint, catmint, fennel, parsley, sisymbrium, origan, chervil, cicerbita which doctors call teraxicon, plantain, morella, and several other fragarant greens, well washed and pressed and put in a large dish. Sprinkle them with a good deal of salt and blend with oil; 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 is stronger in winter.

- Andrews, E.B. trans. Platina. De Honesta Voluptatae. L. de Aguila. Venice, 1475. St. Louis: Mallinckrodt, 1967.

Modern recipe:

  • Rose Petals or Rosewater
  • Lettuce
  • Chervil
  • Plantain
  • Onions, Marjoram, Thyme, Scallions, Basil, Parsley, Mint, and Oregano
  • Fennel, Coriander, Pepper, Dill, and Anise
  • Vinegar
  • Olive Oil
  • Eggs 
Boil the eggs, drain and set aside. Take the lettuce, chervil and plantain and tear into a bowl. Next chop the onions, marjoram, thyme, scallions, basil, parsley, mint, and oregano, and add them to the bowl. Pour the vinegar into a pan and bring to a low boil. In a mortar, crush the fennel, coriander, pepper, dill, and anise and add to the vinegar. Steep until fragrant and then chill the mixture. Peel the eggs and slice over the top of the salad. Sprinkle rose petals over the top. When ready to serve, quickly mix the oil and vinegar mixture and serve immediately.

Salat of Several Greens is featured in Coronation Feast of H.R.H Kenna

Metric, Celsius, & Gas Mark Equivalencies

Michael Hobbes is a member of the Society for Creative Anachronism, living in Columbus, Ohio. He was recently awarded the Laurel, the SCA's highest honor for arts & sciences, for his work in cooking.

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Salat of Several Greens © 1998 Michael Hobbes | This page © 2000 James L. Matterer

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