Today we think we ‘re hot stuff with our ‘spring salad mixes’ and unusual flavors of vinegar, not to mention the latest gourmet salt craze. But… I suspect the ancient Roman salad would surpass ours when it comes to taste. Imagine… ancient olive oil. Long ago, these Mediterranean people were tossing their salad greens with olive oil and vinegar and by the 1300’s, salads had become so trendy, English cooks had over fifty varieties of greens to choose from, including crispy, sweet, bitter and butter lettuces. English housewives were very creative with their salads, sprinkling them with herbs and spices and tossing violets into them. Mouth-wateringly good… what’s for dinner?
Suellen Ocean is the author of Acorns and Eat’em, a how-to vegetarian cookbook and field guide for eating acorns. Find it here: http://www.amazon.com/Acorns-Eatem-How–Vegetarian-Cookbook/dp/1491288973