Salmagundi

Name: Salmagundi
Cuisine: British
Ingredients: 4 tablespoons lemon juice; Salt and freshly ground black pepper to taste; Salt and freshly ground black pepper to taste; ⅓ cup walnut oil; 2 tablespoons canola or vegetable oil; 2 tablespoons canola or vegetable oil; ¼ cup applejack; ½ cup Sultana (golden) raisins; ¾ pound haricots verts or fresh green beans, cooked al dente, blanched and drained; ¾ pound haricots verts or fresh green beans, cooked al dente, blanched and drained; 1 cup fresh pearl onions, cooked, blanched, and peeled; 2 tart apples (such as Winesap or Granny Smith), peeled, cored and cut into ¼-inch dice; 2 tart apples (such as Winesap or Granny Smith), peeled, cored and cut into ¼-inch dice; 2 tart apples (such as Winesap or Granny Smith), peeled, cored and cut into ¼-inch dice; 1 cup seedless green grapes; 1 small head loose leaf lettuce, washed and dried; 2 heads bibb lettuce, washed and dried; 1 tablespoon capers, washed and drained; 3 chicken breasts, poached, boned and skinned, and cut into long julienne; ½ sweet red bell pepper, cored, seeded, ribs removed and cut into ¼-inch dice; 6 quail eggs, hard-boiled, peeled and halved; 1 tablespoon fresh snipped chives

Preparation info

Serves
6

Difficulty
Easy

Appears in

Apples (A Country Garden Cookbook)

By Christopher Idone

Published 1998

About

One of the first composed salads, Salmagundi dates back to 16th century England.

Ingredients

Lemon Vinaigrette

4 tablespoons lemon juice
Salt and freshly ground black pepper to taste
⅓ cup

Europe
United Kingdom
Starter
Gluten-free
England

Method

In a small bowl, whisk together the lemon juice, salt and pepper. Gradually whisk in the oils and blend. Set aside.

In a saucepan, heat the applejack with ¼ cup water. Bring to a simmer, add the raisins and set aside to cool.

In a large bowl, toss the haricots verts, onions, apples, grapes, and lettuce with the capers and enough vinaigrette to coat. Divide among 6 serving plates