Post by JJ Judkins on Jan 17, 2008 22:40:07 GMT -6
Columella Salad or Ancient Roman Salad
From Columella, Re Rustica, XII-lix You can use mint and pennyroyal
both in the recipe if desired. The Ancient Romans used lettuce and
rocket many plants were eaten raw—watercress, mallow, sorrel,
goosefoot, purslane, chicory, chervil, beet greens, celery, basil and
many other herbs.
4 servings
10 min
100 g fresh mint or pennyroyal herbs
50 g fresh coriander
50 g fresh parsley
1 small leek
1 sprig fresh thyme
200 g salted fresh cheese
vinegar
pepper
olive oil
Directions: Addito in mortarium satureiam, mentam, rutam, coriandrum,
apium, porrum sectivum, aut si non erit viridem cepam, folia latucae,
folia erucae, thymum viride, vel nepetam, tum etiam viride puleium,
et caseum recentem et salsum: ea omnia partier conterito, acetique
piperati exiguum, permisceto. Hanc mixturam cum in catillo
composurris, oleum superfundito.
OH yes, ahem if you don't read Latin:.
Put savory in the mortar with mint, rue, coriander, parsley, sliced
leek, or, if it is not available, onion, lettuce and rocket leaves,
green thyme, or catmint. Also pennyroyal and salted fresh cheese.
This is all crushed together. Stir in a little peppered vinegar. Put
this mixture on a plate and pour oil over it. (Columella, Re Rustica,
XII-lix).
Nuts can be added if you like.
Nutrition Facts
Calculated for 1 serving (382g)
Recipe makes 4 servings
The following items or measurements are not included below:
1 sprig fresh thyme
Calories 311
Calories from Fat 130 (41%)
Amount Per Serving %DV
Total Fat 14.5g 22%
Saturated Fat 8.3g 41%
Polyunsat. Fat 1.5g
Monounsat. Fat 3.7g
Trans Fat 0.0g
Cholesterol 32mg 10%
Sodium 585mg 24%
Potassium 1661mg 47%
Total Carbohydrate 32.5g 10%
Dietary Fiber 20.5g 82%
Sugars 1.1g
Protein 20.2g 40%
Vitamin A 14173mcg 283%
Vitamin B6 0.6mg 30%
Vitamin B12 0.6mcg 10%
Vitamin C 60mg 100%
Vitamin E 1mcg 5%
Calcium 854mg 85%
Magnesium 210mg 52%
Iron 35mg 198%
From Columella, Re Rustica, XII-lix You can use mint and pennyroyal
both in the recipe if desired. The Ancient Romans used lettuce and
rocket many plants were eaten raw—watercress, mallow, sorrel,
goosefoot, purslane, chicory, chervil, beet greens, celery, basil and
many other herbs.
4 servings
10 min
100 g fresh mint or pennyroyal herbs
50 g fresh coriander
50 g fresh parsley
1 small leek
1 sprig fresh thyme
200 g salted fresh cheese
vinegar
pepper
olive oil
Directions: Addito in mortarium satureiam, mentam, rutam, coriandrum,
apium, porrum sectivum, aut si non erit viridem cepam, folia latucae,
folia erucae, thymum viride, vel nepetam, tum etiam viride puleium,
et caseum recentem et salsum: ea omnia partier conterito, acetique
piperati exiguum, permisceto. Hanc mixturam cum in catillo
composurris, oleum superfundito.
OH yes, ahem if you don't read Latin:.
Put savory in the mortar with mint, rue, coriander, parsley, sliced
leek, or, if it is not available, onion, lettuce and rocket leaves,
green thyme, or catmint. Also pennyroyal and salted fresh cheese.
This is all crushed together. Stir in a little peppered vinegar. Put
this mixture on a plate and pour oil over it. (Columella, Re Rustica,
XII-lix).
Nuts can be added if you like.
Nutrition Facts
Calculated for 1 serving (382g)
Recipe makes 4 servings
The following items or measurements are not included below:
1 sprig fresh thyme
Calories 311
Calories from Fat 130 (41%)
Amount Per Serving %DV
Total Fat 14.5g 22%
Saturated Fat 8.3g 41%
Polyunsat. Fat 1.5g
Monounsat. Fat 3.7g
Trans Fat 0.0g
Cholesterol 32mg 10%
Sodium 585mg 24%
Potassium 1661mg 47%
Total Carbohydrate 32.5g 10%
Dietary Fiber 20.5g 82%
Sugars 1.1g
Protein 20.2g 40%
Vitamin A 14173mcg 283%
Vitamin B6 0.6mg 30%
Vitamin B12 0.6mcg 10%
Vitamin C 60mg 100%
Vitamin E 1mcg 5%
Calcium 854mg 85%
Magnesium 210mg 52%
Iron 35mg 198%