Salads
Sallet of Greens (Sallet)
sjfegan
Ingredients
- 280g (4 cups) Mixed garden greens (lettuce, cress, spinach), washed
- 3 tbsp oil
- 1 tbsp vinegar
- Salt and pepper to taste
Method
- Combine the mixed greens in a bowl.
- Whisk together the oil, vinegar, salt and pepper.
- Pour the dressing over the greens just before serving and toss gently.
Introduction: A simple salad of mixed greens dressed with oil and vinegar, an early form of the tossed salad found across colonial American tables.
Cultural Background: ‘Sallet’ was the common colonial-era term for a salad of raw or lightly cooked greens, reflecting English culinary tradition adapted to whatever fresh greens were available from colonial kitchen gardens.
Tips: Dress the greens only just before serving to keep them crisp and fresh. Use whatever tender greens are available from the garden for an authentic, seasonal result.
Variations: Add a few edible flowers, a period-appropriate garnish for a genteel table. Include some chopped herbs from the kitchen garden.
Storage: Best eaten fresh; not suitable for storing once dressed.
Reheating: This is a cold dish and is not reheated.
Nutrition: Per serving (approx.): 90 kcal, 2 g protein, 7 g fat, 4 g carbohydrate.
FAQs:
Q: What does ‘sallet’ mean?
A: It’s the historical English spelling and term for what we now call a salad, commonly used in colonial-era cookbooks and writing.
Q: What greens would colonists have grown for this dish?
A: Kitchen gardens commonly grew lettuce, cress and other tender greens suited to the local climate and season.
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