Easy Salmagundi

What is Salmagundi?

Salmagundi is a magnificent cold dish that dates back to 17th-18th century England and colonial America. Often called the “original Chef’s Salad,” it’s a stunning array of chopped meats, fish, eggs, cheese, fruits, and vegetables arranged on lettuce. The name comes from the French “salmon gendré” (varied provisions). This make-ahead appetizer is perfect for elegant dinner parties, buffets, or a sophisticated light meal!

Ingredients

• 1 head romaine lettuce, chopped
• 1 cup cooked chicken, diced
• 1 cup cooked ham, diced
• 1 cup Swiss cheese, diced
• 2 hard-boiled eggs, chopped
• 1/2 cup cooked shrimp, peeled
• 1 medium apple, cored and diced
• 1/2 cup celery, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup green olives, sliced
• 2 tbsp capers
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Prepare the base: Wash and dry the romaine lettuce thoroughly. Chop into bite-sized pieces and arrange in a large shallow bowl or on a platter as the base layer.
2. Add the proteins: Cut the cooked chicken and ham into uniform dice. Dice the Swiss cheese the same size. Arrange these proteins in separate rows or sections over the lettuce bed.
3. Add eggs and seafood: Chop the hard-boiled eggs and distribute them evenly. Peel and devein the cooked shrimp, then scatter them across the platter. The shrimp adds a lovely visual contrast.
4. Add fruits and vegetables: Add the diced apple (try to keep it from browning by tossing with a little lemon juice), sliced celery, and thin red onion ribbons. These add crunch and color.
5. Finish with garnishes: Scatter the green olives and capers across the top. These briny elements are essential to the classic salmagundi flavor profile.
6. Make the dressing: Whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper. Drizzle over the entire salad just before serving. Garnish with fresh parsley.