A while back I received a newsletter from Sous Vide Supreme, where I’d purchased my sous vide, and this was the name of the newsletter – Sous Vide Salmagundi! So I had to google salmagundi.
According to Serious Eats, “Salmagundi is more of a concept than a recipe. Essentially, it is a large composed salad that incorporates meat, seafood, cooked vegetables, raw vegetables, fruits, and nuts and is arranged in an elaborate way. Think of it as the British answer to Salad Niçoise.”
Well, it isn’t exactly like a Niçoise salad, if it contains meat, fruits, and nuts, but I was intrigued, and googled more.
From Wikipedia, “It seems to appear in English for the first time in the 17th century as a dish of cooked meats, seafood, vegetables, fruit, leaves, nuts and flowers and dressed with oil, vinegar and spices.”
Isn’t that fascinating?!!
Furthermore from Wikipedia, “In English culture the term does not refer to a single recipe, but describes the grand presentation of a large plated salad comprising many disparate ingredients. These can be arranged in layers or geometrical designs on a plate or mixed. The ingredients are then drizzled with a dressing. The dish aims to produce wide range of flavours and colours and textures on a single plate.”
Well, I immediately thought, party food! What a fabulous way to serve a meal, on a giant platter, like a whole buffet on a platter. Guests can create their own plates and, it would work for both vegetarians as well as nons.
Here are a couple of photos I found online, the left being from Serious Eats, the right one from The Boston Globe.
I told my husband about salmagundi, and he also said – party food! Surprisingly there is no cheese mentioned, but I added cheese!
Options for Salmagundi:
Roasted chicken legs
Corn on the cob halves, roasted
Tomatoes or roasted tomatoes on a vine
This was a lot of fun to put together, as you can imagine!
I would have had people over but the flies are so bad when I did it. In fact, my husband stood guard for me, waving away flies while I photographed.
I didn’t cut up all of the cheese, or provide any dips, but you get the idea. So much more can be done with this salgagundi concept!