Columella’s writings suggest that Roman salads were a match for our own in richness and imagination:
Addito in mortarium satureiam, mentam, rutam, coriandrum, apium, porrum sectivum, aut si non erit viridem cepam, folia latucae, folia erucae, thymum viride, vel nepetam, tum etiam viride puleium, et caseum recentem et salsum: ea omnia partier conterito, acetique piperati exiguum, permisceto. Hanc mixturam cum in catillo composurris, oleum superfundito.
Put savory in the mortar with mint, rue, coriander, parsley, sliced leek, or, if it is not available, onion, lettuce and rocket leaves, green thyme, or catmint. Also pennyroyal and salted fresh cheese. This is all crushed together. Stir in a little peppered vinegar. Put this mixture on a plate and pour oil over it. (Columella, Re Rustica, XII-lix)
A wonderful salad, unusual for the lack of salt (perhaps the cheese was salty enough), and that Columella crushes the ingredients in the mortar.
100g fresh mint (and/or pennyroyal)
50g fresh coriander
50g fresh parsley
1 small leek
a sprig of fresh thyme
200g salted fresh cheese
Follow Columella’s method for this salad using the ingredients listed.
In other salad recipes Columella adds nuts, which might not be a bad idea with this one.
Apart from lettuce and rocket many plants were eaten raw—watercress, mallow, sorrel, goosefoot, purslane, chicory, chervil, beet greens, celery, basil and many other herbs.0
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