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A period dish

Green Salad with Oil and Vinegar

A simple salad of young greens dressed at the table with oil, vinegar, and salt.

Serves 4

Salads were eaten throughout the Renaissance, and the dressing was a point of pride: good oil, sharp vinegar, and a little salt, mixed just before serving so the greens did not wilt.

Ingredients

Produce

  • 4 cup lettuce
  • 2 cup arugula

Oils & Vinegars

  • 3 tbsp olive oil
  • 1 tbsp wine vinegar

Spices & Seasoning

  • salt

Method

  1. Wash and dry young lettuces, arugula, and herbs.

  2. Tear the leaves into a bowl and keep them cool.

  3. Whisk olive oil, wine vinegar, and salt in a small bowl.

  4. Pour the dressing over the greens and toss gently with the hands.

  5. Serve at once, with a few herb leaves scattered on top.

Served at

The garden at San Marco · Florence, Italy

A commonwealth imagined · London, England