salmagundi

A salad first introduced in 17th century England, composed of chopped meat, seafood and vegetables arranged over lettuce and served with vinegar and oil. Typical ingredients include anchovies and pickled vegetables. The term salmagundi comes from the French, salmagondis, which meant "hodgepodge or "salted meats." Though an English dish, it became most popular in the Americas.

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Basic Recipe

Ingredients

Romaine lettuce

sliced chicken breast

thinly sliced lemon

sliced or diced hard boiled eggs

anchovy strips

whole seedless grapes

sliced gherkins (baby pickles)

mustard

olive oil

vinegar

salt

pepper

parsley

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Optional Ingredients

shrimp

sliced turkey

sliced veal

chopped ham

pickled cucumbers

pickled oysters

chopped pickled herring

pickled mushrooms

blanched green beans

olives

crumbled blue cheese

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Arrange the lettuce on a platter. Decorate with meats, fruits, and vegetables of your choosing. Dress with oil, vinegar, salt, and pepper.