Roman style salad dressing

Roman style salad dressing

The Romans were enthusiastic about fresh foods and didn't miss a trick. They knew all kinds of wild and cultivated foods that could be eaten as a salad.

We went 'back in time' to find an original recipe for a very special Roman 'dressing' that will definitely add an authentic Roman taste to your next salad.

Source material

One of Apicius' dressings uses pepper, mint, celery, pennyroyal, pine nuts, wine vinegar, honey, water and cheese.

Another uses celery seed, dried pennyroyal, and dried mint, fresh cilantro, ginger, raisins, honey, vinegar, olive oil, and wine.

Roman dressings quite often used pepper mixed with honey – a taste that modern palates might find surprising. It is worth spending a little time experimenting with quantities as the effort is well worth while.

As a substitute for honey, you can use brown sugar if you wish. Romans did have sugar but tended to use it in medicines rather than in their cooking.

It is suggested by some sources that Romans routinely diluted wine with water for cooking – we have our doubts, so you don't have to if you don't want to!

Ingredients

Red wine

Red wine vinegar

Brown sugar or "runny' honey

Freshly ground black pepper

Finely chopped mint

Finely chopped celery

Coarsely chopped pine nuts

Optional: chopped dried chilli peppers

Finely ground parmesan cheese to sprinkle over salad

Method:

Mix equal parts of vinegar with a 50/50 mixture of water and wine.

Cook's note: We suggest you "start small' to get the taste exactly right for you before making up a large amount of dressing. We used dessert spoonfuls and added tiny quantities of herbs and spices. Experimenting was almost as much fun as dinner.

To the wine, vinegar and water add an equal amount of brown sugar/honey over a low heat (If you use sugar then make sure it dissolves properly into the mixture).

Turn off the heat and stir in your mint, chopped celery and coarsely chopped pine nuts. Season with ground black pepper to taste

Optional: Stir in a small quantity of chopped dried chilli peppers to make a hotter, spicier sweet and sour flavour which can be adjusted to suit.

History.uk.com Editor's note: Everyone else liked the chilli effect but I thought it was horrible!

Allow the dressing to cool to room temperature before serving.

Cook's note: Some people like to serve this dressing warm, but it is entirely up to you!

Drizzle the dressing over your salad and then sprinkle lightly with a very small amount of parmesan cheese (or lots if you really have to!)

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