The humble green salad

The green salad goes back at least to the 14th century, when a complex mixture of herbs dressed with oil and vinegar is discussed in "The Forme of Cury". This article traces the history of rabbit food from that point forward in time.

Of particular interest is the salmagundi, written down in 1588. It is a mixture of greens, salt fish, and other random things that may have been as much about cleaning up the leftovers than creating a tasty dish.