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Original recipe:
To compound an excellent Sallet, and which indeed is usuall at great
Feasts, and upon Princes Tables, take a good quantity of blancht Almonds,
and with your shredding knife cut them grossely. Then take as many Raisins
of the Sun clean washt, and the stones pickt out, as many Figs shred like
the Almonds, as many Capers, twice so many Olives, and as many Currants
as of all the rest, clean washt, a good handfull of the small tender leaves
of red Sage and Spinage: mixe all these well together with good store of
Sugar, and lay them in the bottome of a great dish. Then put unto them
Vineger and Oyl, and scrape more Suger over all: then take Oranges and
Lemmons, and paring away the outward pilles cut them into thinne slices.
Then with those slices cover the Sallet all over: which done, take the
fine thinne leaves of the red Coleflowre, and with them cover the Oranges
and Lemmons all over. Then over those Red leaves lay another course of
old Olives, and the slices of well pickled Cucumbers, together with the
very inward heart of Cabbage lettice cut into slices. Then adorn the sides
of the dish and the top of the Sallet with more slices of Lemons an Oranges,
and so serve it up.
Gervase Markham
The English Hous-wife
The modern version:
almond slivers
raisins
minced figs
capers
olives
currants
minced pickles
orange segments
Prepare a dressing of oil, vinegar, lemon juice, a pinch of sugar, and salt to taste.
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