Il Cappon Magro (Liguria)

Mixed Vegetable Salad

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

This unique dish, which has been called “the queen of salads,” is as attractive to look upon as it is to eat. On a foundation of semolina or unsweetened biscuits, well rubbed with a little garlic, an imposing structure of cooked vegetables and other ingredients is erected, in the shape of a pyramid. Clusters of cooked cauliflower, cubes of beetroot, young French beans, small pieces of carrots, potatoes, celery, dressed with oil, vinegar and salt, make a picturesque ensemble when well arranged in a proper colour scheme. The pyramid of vegetables is garnished here, there and everywhere with bits of cooked fish and lobster, coated with a somewhat thick sauce made with pounded capers, 2 or 3 pounded anchovies, finely chopped parsley, oil and lemon juice, and seasoned with salt and pepper. Finally in the pyramid are stuck a few small skewers, threaded with dainty pieces of crayfish, olives, anchovies, hard-boiled eggs, etc.