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Three bowls of salad with a linen tablecloth background with purple embroidery flower pattern.
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A Plain Salad [Victorian Era Recipe]

This is a simple Victorian Era salad that can be quickly thrown together as a tasty side especially for pasta & rice dishes, baked potatoes, or burgers. You can use any lettuce you like, switch out the mint for a different herb, or add extra salad ingredients such as grated carrot or beetroot for a pop of colour.
Course Side Dish
Cuisine British
Keyword old-fashioned salad recipes, Victorian era recipes, Victorian recipes
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Servings 3 good sized bowls or 4 side salads
Calories 46kcal
Author Leigh

Equipment

  • colander
  • Chopping board
  • chef knife
  • serving bowl/s
  • beaker or small glass
  • cutlery fork

Ingredients

Salad:

  • 1 large romaine or Cos lettuce
  • 1 bunch mint leaves
  • 1 bunch spring onions

Dressing:

  • 2 tablespoons balsamic vinegar or your choice of vinegar
  • 1-2 tablespoons brown sugar or your choice of sugar
  • salt & pepper to taste

Instructions

Prepare salad:

  • Shred up the lettuce.
    1 large romaine or Cos lettuce
  • Slice the spring onions.
    1 bunch spring onions
  • Finely chop the mint leaves.
    1 bunch mint leaves
  • Toss all three together in a mixing bowl before adding to serving bowl/s

Prepare dressing:

  • Add the vinegar and sugar to a beaker or small glass. Mix well with a cutlery fork and then season with enough salt and pepper to taste. Dip a teaspoon into the dressing and give it a taste and then you can adjust by adding more sugar, salt or pepper.
    2 tablespoons balsamic vinegar, 1-2 tablespoons brown sugar, salt & pepper to taste
  • Note: You can use any type of vinegar or sugar you have on hand to prepare this dressing, just as the working class Victorians would have done.

Serve salad:

  • Before serving the salad, drizzle the dressing over.

Notes

  • Any lettuce leaf can be used for this salad, although crisp lettuce leaves go particularly well.
  • You can switch out the mint for a different herb such as basil, coriander, or parsley, or use a combination of herbs.
  • Chives can replace the spring onions.
  • You can use any type of vinegar. Working class Victorians may have only had access to plainer white vinegar, so white distilled vinegar can be used if necessary.
  • I used light brown sugar, but I have also tried dark brown sugar, which gives the dressing a richer molasses flavour that is quite nice. The original recipe called for moist sugar.
  • Alternatively, you can omit the dressing for those who dislike salad dressings.
  • Fresh salad is best eaten on the day it is prepared, but it can be stored covered in the refrigerator until the next day.