John Evelyn's Mixed Salad

Travel back in time with this 17th century recipe for mixed salad, recreated for the modern kitchen by Mary-Anne Boermans. A perfect combination of salty, sweet and tangy.

Deja Food
From the book Deja Food
By
Buy on Amazon / Hive / Waterstones

Introduction

As a contrast to the formality of an arranged salad such as Salmagundy, this recipe from John Evelyn's classic book on salads, Acetaria:A Discourse of Sa/lets (1699), is delightfully freeform and haphazard. Relying mostly on store-cupboard ingredients, it requires only the addition of a couple of fresh items to come together. If you've ever thought the concept of a salad could in any way be encapsulated in a limp mix of lettuce, tomato and cucumber, I thoroughly recommend perusing John Evelyn's book for a fabulously refreshing peek at the sheer number and range of late seventeenth-century salad ingredients.

Serves 4 as a side
Easy

Ingredients

100g fresh samphire
2 handfuls mixed salad leaves, such as spinach, lamb's lettuce or rocket
A selection of pickled / marinated vegetables such as cornichons, capers, olives, silverskin onions
50g flaked almonds
50g chopped, candied peel
50g currants
50g colourful raisins
Oil and vinegar dressing

Instructions

Bring a pan of water to the boil and cook the samphire for 2 minutes.Drain and then drop into a bowl of iced water to cool. Drain again.

Arrange the salad leaves on a serving platter and scatter the samphire over the top. Sprinkle over the rest of the ingredients and serve with the dressing on the side for everyone to help themselves.

See more recipes »

More Salad Recipes

See more recipes »

More Quick Recipes