Sallet

Definition and stakes

Ernest Weekley,  The Romance of Words (4th ed.)

“ Between the basnet and these reigned the salet or salade, on which Jack Cade puns execrably—
"Wherefore, on a brick wall have I climbed into this garden, to see if I can eat grass, or pick a sallet another while, which is not amiss to cool a man's stomach this hot weather. And I think this word sallet was born to do me good, for many a time, but for a sallet, my brain-pan had been cleft with a brown-bill."
(2 Henry VI., iv. 10.)
It comes, through Fr. salade, from Ital. celata, "a scull, a helmet, a morion, a sallat, a headpiece" (Florio) .
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Source: Gutenberg

Portrait of John Evelyn John Evelyn,  Acetaria: A Discourse of Sallets

“ In our cold Sallet we supply them with the Porrum Sectile, Tops of Leeks, and Eschalots (Ascalonia) of gust more exalted, yet not to the degree of Garlick. Or (by what of later use is much preferr'd) with a Seed or two of Raccombo, of a yet milder and delicate nature, which by rubbing the Dish only, imparts its Vertue agreeably enough. In Italy they frequently make a Sallet of Scalions, Cives, and Chibbols only season'd with Oyl and Pepper; [32] and an honest laborious Country-man, with good Bread, Salt, and a little Parsley, will make a contented Meal with a roasted Onion. ”
Source: Gutenberg

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