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Salamagundy |
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Salamagundy - print recipe
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| Yield: |
| 1 |
| Ingredients: |
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vinaigrette: |
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60 ml
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balsamic vinegar |
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1 tsp
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tomato paste |
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1 tsp
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dijon mustard |
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2 tsp
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minced shallot |
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1/2 cup
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olive oil |
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1
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salt and freshly ground pepper to taste |
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4 cup
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spinach leaves torn into bite sized pieces |
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4 cup
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diced cooked chicken |
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5
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anchovy fillets chopped |
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1 sm
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red onion diced |
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2
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hardcooked eggs chopped |
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1/2 cup
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minced fresh parsley |
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1
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lemon thing sliced |
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2 cup
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seedless grape |
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| Method: |
In a small bowl whisk all vinaigrette ingredients together.
In a medium bowl toss spinach with about 3 tablespoons of vinaigrette.
In a large bowl combine chicken anchovies half of onion and eggs.
Toss with remaining vinaigrette.
On a serving platter make a bed of spinach.
Mound chicken mixture on top.
Sprinkle with remaining onion and parsley.
Make a border of lemon slices and grapes.
Popular in Colonial America salamagundy is an English dish whose name is derived either from French (salmigondis meaning hodgepodge) or italian (salami conditi meaning pickled salami). Anchovies and some kind of chopped meat seem to be constants but other ingredients can include ham pickle herring hard cooked eggs beef cucumbers appies veal and nasturtiums all heaped up on lettuce leaves. Following tradition the salad is served mounded on greens in this case spinach but is garnished with non traditional grapes.
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