SC - Salads, anyone? OOP and not

[Varju at aol.com]

In a message dated 3/8/2000 11:04:45 AM Mountain Standard Time, 
Aldyth at aol.com writes:

<<  It was from Apicius, and had endive, fresh  herbs, balsalmic vinegar, 
olive oil, and sea salt.  Noemi, could you post that one since you did it? >>

Sure. . .

I'll give the translation of Apicius it came from, although I'm not sure 
which of the many translations it came from. (We'll have to rely on Mistress 
Aldyth for that, since she gave the guild the "assignment" to work this 
recipe out, along with some others for our last meeting.)

Seasoned Salad
There may likewise be a seasoned salad from lettuce, borage, mint, calamint, 
parsley, wild thyme, marjoram, chevril, sow-thistle, lancet, nightshade, 
fenel flower, and other aramatic herb, well washed with the water pressed 
out.  They need a large dish.  They ought to be sprinkled with alot of salt 
and moistened with oil and a little vinegar.  When they have sat for a little 
while their wild toughness demands cutting and chewing.  this is better in 
winter than in summer, because it requires strong digestion which is better 
in winter.


My version:

Seasoned salad

lettuce
fresh parsley, thyme and marjoram
sea salt
olive oil
balsamic vinegar

Wash lettuce and herbs wel, drain and pat dry.  Cut or tear lettuce into 
pieces, and place into a large bowl.  Place herbs over lettuce.  Sprinkle 
salt over lettuce and hebs to taste, and then pour olive and vinegar over 
salad to taste.

When served I left the salt, oil and vinegar next to the bowl so people could 
add more if they wished.

Notes:

I only used a few of the herbs listed because I was unable to find any of the 
others. (This is not surprising for this area, and I'm glad I found what I 
did.)  I chose to use balsamic vinegar since it has a nice flavor and was not 
too overpowering.


Noemi