Salmagundi Recipe

By
Sydney Oland
Sydney Oland: Contributing Writer at Serious Eats
Sydney Oland
Sydney Oland lives in Whitehorse, Yukon Territory, where she develops recipes and owns and operates three businesses: a bean-to-bar chocolate company, an ice cream company, and a collective food production space. Previously, she wrote brunch and British food recipe columns for Serious Eats.
Learn about Serious Eats' Editorial Process
Updated Apr. 30, 2019
20130424-248726-salmagundi.JPG
Sydney Oland

Salmagundi is more of a concept than a recipe. Essentially, it is a large composed salad that incorporates meat, seafood, cooked vegetables, raw vegetables, fruits, and nuts and is arranged in an elaborate way. Think of it as the British answer to Salad Niçoise.

Dating back to the seventeenth century, salmagundi refers to the large assortment of ingredients that give the diner a large range of flavors and textures on one plate. But it's also, in true British form, a way to use leftover roasts and vegetables in a new, striking way. The meal-sized salad is normally served for lunch or as part of a picnic.

While I have included recipes for an assortment of ingredients to serve in your salmagundi, don't feel inhibited. Use what is fresh, or what you have in the fridge, or what you feel like eating at that moment. Just make sure to include a wide variety of ingredients and plate the dish on a large serving platter, for the best first impression when you place your salmagundi on the table.

Recipe Facts

Active:90 mins
Total:90 mins
Serves:4 servings

Rate & Comment

华体会应用下载

  • 1 1/2poundschicken pieces (bone-in, skin-on thighsare ideal)

  • 3/4poundsmallpotatoes

  • 6sprigsthyme

  • 4mediumcloves garlic

  • 1tablespoonvegetable oil

  • Kosher saltand freshly ground black pepper

  • 1tablespoonbutter, divided

  • 2tablespoonssliced almonds

  • 1/2bunchasparagus

  • 1smallshallot,切碎

  • 1/4poundgreen beans

  • 1teaspoongratedlemon zest, from 1 lemon

  • 1/2poundmedium shrimp, peeled and deveined

  • 1tablespoonfinelychopped chives

  • 6tablespoonsred wine vinegar

  • 1/2teaspoongrainy mustard

  • 1tablespoon切碎tarragon

  • 3tablespoonsolive oil

  • 8ouncesmixed greens

  • 6radishes, thinly sliced

  • 1pear, cored and thinly sliced

  • 2beefsteak tomatoes, quartered

Directions

  1. 调整炉架中间position and preheat to 400°F. Place chicken, potatoes, thyme, and garlic in a roasting pan. Drizzle with vegetable oil then sprinkle liberally with salt and pepper. Using your hands, toss all the ingredients together so they are evenly coated. Place in the oven and roast until potatoes are soft, and chicken is fully cooked and golden brown, about 30 minutes. Remove from oven and set aside to cool.

  2. Meanwhile, melt 1 teaspoon butter in a large nonstick skillet over medium-high heat. When foaming subsides, add the almonds and toss to coat. Cook until fragrant, about 2 minutes. Add the asparagus and toss to coat with almonds and butter. Cover and cook, shaking pan occasioanally, until asparagus is just tender, about 5 minutes. Season to taste with salt and pepper. Transfer to a plate to cool.

  3. Return skillet to medium-high heat and melt another teaspoon of butter. Add the shallots and cook, stirring, until just beginning to soften, about 2 minutes. Add the green beans and toss to coat with shallots and butter. Cover and cook, shaking pan occasioanally, until beans are just tender, about 5 minutes. Season to taste with salt and pepper. Transfer to a plate to cool.

  4. Return skillet to medium-high heat and melt remaining teaspoon butter. Add the lemon zest and cook until fragrant, about 1 minute. Add the shrimp and cook, stirring often, until shrimp is just cooked through, about 3 minutes. Add chives and season to taste with salt and pepper. Transfer to a plate to cool.

  5. Whisk together red wine vinegar, mustard, tarragon, and olie oil. Season to taste with salt and pepper. In a large bowl, dress the lettuce with some of the vinaigrette and place on a large serving platter. Using the vinaigrette dress the radishes and place on one section of the platter, then repeat with sliced pears and tomatoes.

  6. Arrange the asparagus and the green beans on the platter, followed by shrimp, chicken, and potatoes topped with the whole roasted garlic cloves. Drizzle any remaining vinaigrette over the vegetables and serve immediately.

Special equipment

roasting pan, nonstick skillet, large platter

Nutrition Facts(per serving)
767 Calories
43g Fat
39g Carbs
60g Protein
Show Full Nutrition LabelHide Full Nutrition Label
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 767
% Daily Value*
总脂肪43g 56%
Saturated Fat 11g 56%
Cholesterol345mg 115%
Sodium1383mg 60%
Total Carbohydrate39g 14%
Dietary Fiber 8g 30%
Total Sugars 11g
Protein60g
Vitamin C 39mg 196%
Calcium 180mg 14%
Iron 5mg 29%
Potassium 1632mg 35%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

More Serious Eats Recipes