Medieval Salad

Escarole
Fresh mint
Chicory
Watercress
Fennel bulbs, sliced thinly
Borage
Shallots, minced
Fresh rosemary
Leeks (white part only), thinly sliced
Rue
Purslane
Turnips and parsnips, peeled and sliced
Wine or cider vinegar
Mustard
Almonds, chopped
Brown sugar
Dates and figs, chopped
Salt, pepper
Garlic, finely minced
Sweet spices
Filberts, chopped
Walnut oil (or virgin olive oil)
Raisins
Cabbage, shredded

Put together the greens, vegetables, nuts and dried fruits in whatever combination is available and pleases you. Serve with a vinaigrette dressing as above. This adaptation of a late 14th century English recipe was served at the banquet which ended the Wellesley College Medieval Symposium, Summer 1980.