Herbal Salat

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Salads, made mainly of herbs, were popular throughout the Middle Ages


  • 2 bunches of watercress
  • 2 cartons of mustard and cress
  • 1medium leek, very finely sliced
  • 6 spring onions or scallions, chopped small
  • 1 bulb of fennel, slicked in thin match-sticks
  • 1 large handful of fresh parsley, pull off into small sprigs
  • the leaves from 1 young sprig of fresh rosemary
  • the leaves from 4-6 prigs of fresh mint, slightly chopped
  • 6 fresh sage leaves, slightly copped
  • the leaves from 2 small branches of thyme
  • a few leaves from any other herb you have (take care not to use too much of any very strong flavoured ones)
  • sea salt and freshly ground black pepper
  • 2-3 tablespoons wine vinegar
  • 4-5 tablespoons olive oil


  1. Wash the cresses, herbs and fennel and dry all thoroughly.
  2. Mix them, with the leek and spring onions, in a large bowl, sprinkle with salt and pepper, and mix again.
  3. Mix the oil with the vinegar and pour over the salad just before serving.