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Of Sallets, simple and plain
First then to speak of Sallets, there be some simple, some compounded, some only to furnish out the Table, and some both for use and adornation: your simple Sallets are Chibols pilled, washt clean, and half of the green tops cut clean away, and so served on a fruit dish, or Chives, Scallions, Rhaddish roots, boyled Carrets, Skirrets and Turnips, with such like served up simply: Also, all young Lettuce, Cabbage-Lettuce, Purslane, and divers other herbs which may be served simply without any thing but a little Vinegar, Sallet Oyl and Sugar; Onions boyled; and stript from their rind, and served up with Vinegar, Oyl and Pepper, is a good simple Sallet; so is Camphire, Bean-cods, Sparagus, and Cucumbers, served in likewise with Oyl, Venegar and Pepper, with a world of others, too tedious to nominate.
- 8-10 bunches asparagus
- 1/2 cup white wine vinegar
- 1/2 cup olive oil
- fresh-ground black pepper
Trim asparagus to remove woody bits.
Blanch asparagus in water a couple of minutes.
Drain.
Dress with blended oil and vinegar, and ground pepper.
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