Sols, A Vinegar Dressing (salad)

Si vols fer sols a que et vulles, a carn o a peix, pren de la carn o del peix frit a fets-ne trossos, e gita’ls en vinagre; e dessus gita primerament farigola.
E si vols lo sols cald, hages pebre a safra e vinagre, e del brou de la carn o del peix, e ceba tallada; e destrempa-ho tot e gita-ho dessus.

If you wish to make vinegar dressing for whatever you want, for meat or fish, take the meat or fried fish and vut them in pieces and pour them into vinegar, and first pour thyme over the top.
If you want the dressing hot, take pepper, saffron and vinegar, and some meat or fish broth and sliced onion, and mix it all together, and pour it over the top.

Mixtura cum Caseo; Mixture with Cheese
LIX. QUEMADMODUM MORETUM FACIAS
Addito in mortarium satureiam, mentam, rutam, coriandrum, apium, porrum sectivum aut, si id non erit, viridem cepam, folia lactucae, folia erucae, thymum viride, [vel] nepetam, tum etiam viride puleium et caseum recent<em> et salsum. Ea omnia pariter conterito acetique piperati exiguum permisceto; hanc mixturam cum in catillo composueris, oleum superfundito.
Put into a mortar savory, mint, rue, coriander, parsley, leeks, or if you have none, a green onion, , lettuce leaves, rocket, green thyme or catnip, and also green pennyroyal and fresh and salted cheese. Pound all of these together, and blend in a little pepper. When this mixture has been arranged in a bowl, pour olive oil over it.
A composed green salad of lettuces, served alongside a saffron vinaigrette.

(part of an ongoing series in which I share recipes presented at The Lay of El Cid hosted by Barony Bhakail)

 

¼ c Vinegar, Sour Orange juice, Verjus, or diluted pomegranate molasses.
½ tsp salt
1 pinch Saffron, bloomed
¼ tsp Black pepper
¾ c Olive oil

A green tossed salad with herbs of your choosing.

Use a jar with a good lid.

Add salt and saffron to vinegar, allow to rest 15 minutes or more.
Add pepper, olive oil.
Place lid on container, shake briskly.

Note: Many people are unable to safely eat pennyroyal, I choose to substitute other available mints when I am serving guests, though for my own use I do use pennyroyal.  Select a wide variety of lettuces, bitters, crisps, and juicy types. This salad can be composed as an elegant, layered display piece for a formal meal.

 

 

Grant, Mark. Roman Cookery. London: Serif Cookery, 1999. 106. Print.
Santanach, Joan, trans. Robin Vozelgang. The Book of Sent Sovi Medieval Recipes from Catalonia. First Edition. Barcelona, Spain: Barcino-Tamesis, 2008. 84-85. Print.

Marcos, Juan Jose. “LUCIUS IUNIUS MODERATUS COLUMELLA.” The Latin Library. The Latin Library. Web. 16 Oct 2013. <http://www.thelatinlibrary.com/columella/columella.rr12.shtml>

 

 

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