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The recipe for this very old English salad with the peculiar name of "salmagundi", "sallad magundy", "solomon grundy", or other variations, is believed to have been first published In "Royal Cookery or The Complete Court Book" (1710), written by Patrick Lambe, who cooked for several English monarchs. The word derives from the old French for a mixture, "salmigondis". It is a festive salad with colorful ingredients artfully arranged on a bed of greens. Serve it for a company weekend luncheon.
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What You Need:
(To Serve: 8)
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1 cup salad oil
1/3 cup wine or tarragon vinegar
2 to 3 teaspoons sugar
½ teaspoon dry mustard
¼ teaspoon paprika
2 teaspoons prepared horseradish
Salt, pepper to taste
2 quarts salad greens (Boston, romaine, endive, leafy lettuce), washed, dried, torn into bite-size pieces, and chilled
1 bunch watercress, cleaned, washed, and dried
1 pound cooked white meat of chicken or turkey, cut into thin strips 1 pound cooked dark meat of chicken or turkey, ham or beef, cut into thin strips
¾ pound Swiss cheese, cut into thin strips
4 hard-cooked eggs, shelled and sliced
6 gherkins cut in halves
1 can (2 ounces) flat anchovies, drained and chopped
8 pitted black olives
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Translate this recipe:
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| How To Cook: |
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1. Combine oil, vinegar, sugar, mustard, paprika, horseradish, salt, and pepper in a small bowl or jar. Refrigerate.
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2. When ready to serve, arrange greens and watercress to form a mound or pyramid in center of a salad bowl.
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3. Surround with strips of white meat of chicken or turkey, dark meat of chicken or turkey, and ham or beef, with cheese placed between them.
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4. Interlard or garnish with remaining ingredients to make an attractive salad.
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5. Shake dressing and serve with salad. Prepare beforehand and refrigerate until ready to serve, if desired.
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