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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.
SERVES 4
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
1. 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.
2. OH yes, ahem if you don't read Latin:.
3. 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).
4. Nuts can be added if you like.
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