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.

Translation:
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.

Notes:
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.