14th c English green salad with herbs recipe.
Take persel, sawge, grene garlec, chibolles, letys, leek, spinoches, borage, myntes, prymos, violettes, porrettes, fenel, and toun cressis, rew, rosemarye, purslarye; laue and waishe hem clene. Pike hem. Pluk hem small wiþ þyn honde, and myng hem wel with rawe oile; lay on vyneger and salt, and serue it forth. – Forme of Cury
This dish is a salad of mixed herbs and greens dressed with oil and vinegar. The mix I use for this starts with green leaf lettuce and spinach. To that mix I added sage, parsley, leeks, rosemary, water cress (garden cress wasn’t available), garlic chives, arugula (purslane wasn’t available), and mint. This was dressing with olive oil and red wine vinegar and salted to taste just before serving.
Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). London: For the Early English Text Society by the Oxford University Press, 1985.