From: "A Forme of Curye"
78. Salat. Take persel, sawge, grene garlec, chibolles, letys, leek,
spinoches, borage, myntes, prymos, violettes, porrettes, fenel, and toun
cressis, rew, rosemarye, purslarye; laue and waishe hem clene. Pike hem. Pluk
hem small wi yn honde, and myng hem wel with rawe oile; lay on vyneger and
salt, and serue it forth.

78. Salad. Take parsley, sage, green garlic, chives, lettuce, leeks, 
spinach, borage, mint, primrose, violets, porrettes, fennel, garden 
cress, rue, rosemary, purslane; Lave [wash] and wash them clean.  Peel 
[remove stems, etc.] them. Pluck them small with thine hands and mix them well 
with raw oil; lay on vinegar and salt, and serve it forth.

For "porrettes" use something from the onion family; green onions, scallions,
baby leeks, etc.  Fennel seeds are a spice, the leaves are often cooked with 
fish or chicken.  However, considering this is meant to be eaten 'raw', I 
suspect it's a reference to diced fennel root bulb.  Rue can induce labor in 
pregnant women.  It's also used as a topical insect repellant.  I'd skip it 
entirely.  Purslane is actually an edible weed.  I don't think I've ever seen 
it in a supermarket.