In The English Housewife, by Gervase Markham, 1615

Of Sallets simple and plain: First then to speak of sallats, there be some simple, and some compounded, some only to furnish out the table, and some both for use and adornation: your simple sallats are chibols peeled, washed clean, and half of the green tops cut clean away, so served on a fruit dish; or chives, scallions, radish roots, boiled carrots, skirrets, and turnips, with such like served up simply; also, all young lettuce, purslane, and divers other herbs which may be served simply without anything but a little vinegar, sallat oil, and sugar; onions boiled, and stripped from their rind and served up with vinegar, oil and peppar is a good simple sallat, so is samphire, beancods, asparagus, and cucumbers, served in likewise with oil, vinegar, and peppar, with a world of others, too tedious to nominate