Salat (from A Forme of Cury)
from http://www.celtnet.org.uk/

Salads are a recurring theme in medieval cookery. If you’re supplying salads for a Medieval meal, the easiest way to make them feel more medieval is simply to leave out the New World ingredients – thus, no tomatoes, peppers, potatoes, avocados, etc. In buying lettuce, go for the loose-leaved variety (cos or butter lettuce), since the tight head of iceburg lettuce is a modern cultivar. Earlier medieval salads were simple green salads, including lettuce and different herbs. Later salads, particularly in the Renaissance, became far more elaborate. Marx Rumpolt’s 16th-century German cookbook contains a long list of salads, including radishes, cucumber, watercress, pickled beets, and hard-boiled eggs served with parsley and vinegar, all familiar salad types (see bibliography, below).

Remember that mayonnaise is unknown in our period: medieval salad dressings were a simple combination of oil and vinegar with salt and occasionally pepper. I find that a basic 3:1 French dressing works well, although many medieval cooks specify sprinkling with oil and then vinegar, rather than mixing them.

Salat (Salad) is a traditional Medieval recipe for a salad of herbs and greens with onions, leeks and garlic.

Original Recipe

Take p̲ſel, ſawge, garlec, chiboil, oynouns, leek, boarge, mynt, porrect, fene, and ton treſſis, rew, roſemarye, purſlarye, laue and waiſche hem clene, pike hem, pluk hē ſmall wiþ þyn honde and myng hem wel with rawe oile, lay on vynegr and ſalt, and sūe it forth.
(from A Forme of Cury)

Take parsley, sage, garlic, chicol (a type of onion), onions, leek, borage, mint, porret (a young leek or onion), fennel, and watercress, rue, rosemary, purslane, and laver (edible purple seaweed). Wash them clean, pick over them, pluck into small pieces, and mix well with raw oil, add vinegar and salt, and serve it forth.

Modern Redaction

3 cloves of garlic finely chopped
¼ white onion, finely sliced
¼ red onion, finely sliced
½ leek, finely sliced
6 spring onions cut lengthways and roughly chopped
700g shredded herbs (parsley, sage, borage, mint, resemary, fennel, chicory)
260g salad greens (watercress, purslane, open-leafed lettuce)
3 tbsp good olive oil
2 tbsp white wine vinegar
1 tsp salt

Method:

Wash all the ingredients then chop the gralic, onions and herbs. Tear the salad greens into pieces and place them all in a bowl. Toss with your hands to mix thoroughly then add the oil, vinegar and salt and toss once again to mix the vegetables in the dressing. Serve immediately.