Salmagundi

I volunteered to chair a committee at our church and several people graciously agree to serve with me. We had our first meeting yesterday at my home. I felt the least I could do is furnish lunch for these lovely ladies with servant hearts. I decided on Salmagundi which  is always a hit with the luncheon crowd, especially if the crowd is all ladies. It’s a beautiful, eye appealing salad with a cool sounding name. But, don’t kid yourself. This salad is hearty enough for a supper meal, too.

Salmagundi is an 18th century precursor to Chef’s Salad. Authentic Salmagundi is served  with thinly sliced lemons. The notion of eating raw sliced lemons with my salad doesn’t excite my palate so I omitted them.

Use any combination of roasted meats and vegetables, salad greens, cheese and fresh vegetables that suit your fancy. Fruits, such as oranges and pineapples make a lovely addition, also.

Blessings to all who generously volunteer their time to the work of ministries.

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Salmagundi 

yield: 6 to 8 servings

An 18th century precursor to Chef’s Salad, Salmagundi is as impressive in its presentation as it is delicious. It’s more of a process than a recipe. Use any combination of meat, cheese and roasted vegetables you like. You may cut the meat and cheese into julienne strips instead of dicing. 

4 medium Yukon gold potatoes, sliced in eighths

8 to 10 small sweet red peppers, halved with stems removed

3 to 4 shallots, peeled and halved

olive oil

4-1-1 seasoning

12 ounces salad greens or salad mix

4 ounces roasted turkey, diced

4 ounces ham, diced

4 ounces roast beef, diced

4 ounces Swiss cheese, diced

4 ounces cheddar cheese, diced

1 cup cherry tomatoes

2 to 3 boiled eggs, sliced

Prepare large baking sheet by covering with aluminum foil and spraying with nonstick spray. Place potatoes, peppers and shallots on baking sheet, keeping them separated. Drizzle olive oil and sprinkle 4-1-1 seasoning over all and toss.  Bake in a 450 degree oven for 30 minutes or until vegetables caramelize and are done to you liking.  Set aside to cool.

Cover a large platter with salad greens. After roasted vegetables have cooled, arrange them, along with meats, cheeses, eggs and tomatoes, atop salad greens.

Serve with your favorite dressing.

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5 from 4 votes

Salmagundi

Author: Jackie Garvin

Ingredients

• Salmagundi
• yield: 6 to 8 servings
• An 18th century precursor to Chef's Salad Salmagundi is as impressive in its presentation as it is delicious. It's more of a process than a recipe. Use any combination of meat, cheese and roasted vegetables you like. You may cut the meat and cheese into julienne strips instead of dicing.
• 4 medium Yukon gold potatoes sliced in eighths
• 8 to 10 small sweet red peppers halved with stems removed
• 3 to 4 shallots halved
• olive oil
• 4-1-1 seasoning
• 12 ounces salad greens or salad mix
• 4 ounces roasted turkey diced
• 4 ounces ham diced
• 4 ounces roast beef diced
• 4 ounces Swiss cheese diced
• 4 ounces cheddar cheese diced
• 1 cup cherry tomatoes
• 2 to 3 boiled eggs sliced

Instructions

• Prepare large baking sheet by covering with aluminum foil and spraying with nonstick spray. Place potatoes, peppers and shallots on baking sheet, keeping them separated. Drizzle olive oil and sprinkle 4-1-1 seasoning over all and toss. Bake in a 450 degree oven for 30 minutes or until vegetables caramelize and are done to you liking. Set aside to cool.
• Cover a large platter with salad greens. After roasted vegetables have cooled, arrange them, along with meats, cheeses, eggs and tomatoes, atop salad.
• Serve with your favorite dressing.

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