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Salmagundi

Country.Chef's picture
Ingredients
  Lemon juice 1⁄4 Cup (4 tbs)
  Ground black pepper To Taste
  Walnut oil 1⁄3 Cup (5.33 tbs)
  Canola oil/Vegetable oil 2 Tablespoon
  Applejack 1⁄4 Cup (4 tbs) (Apple Brandy)
  Water 1⁄4 Cup (4 tbs)
  Golden raisins 1⁄2 Cup (8 tbs)
  Loose leaf lettuce head 1 Small, washed, dried
  Bibb lettuce 2 , washed, dried
  Haricots verts/Green beans 3⁄4 Pound, cooked crisp-tender and drained
  Pearl onions 1 Cup (16 tbs), blanched 3 minutes and peeled
  Tart apples 2 , peeled, quartered, cored and cut into 1/4-inch dice (Such As Winesap Or Granny Smith)
  Seedless green grapes 1 Cup (16 tbs)
  Capers 1 Tablespoon, drained
  Boneless chicken breasts 6 , poached and cut into long, thin strips
  Sweet red pepper 1⁄2 , seeded, deribbed and cut into 1/4-inch dice
  Quail eggs 6 , hard-boiled, peeled and halved
  Chopped chives 1 Tablespoon
  Salt To Taste
  Freshly ground black pepper To Taste
Directions

MAKING
1) Prepare vinaigrette in a small bowl. Mix together lemon juice, salt and pepper.
2) Gently blend in oils and mix well. Keep it aside.
3) In a saucepan mix applejack and water.
4) Simmer the mixture, add raisins and keep aside to cool.
5) Shred lettuce into small pieces and put in portable container.
6) Chill the mixture.
7) Put in the cooler for transporting.
8) In a big portable bowl with lid, add haricots verts, onions, apples, grapes, and capers with vinaigrette and toss together to coat lightly.
9) Add remaining vinaigrette in a lid container and place in the cooler.
10) Drain raisins and sprinkle it over the salad.
11) Place chicken strips over salad and sprinkle with bell pepper.
12) Put quail eggs on the top.
13) Sprinkle chives over it.
14) Cover the mixture and pack in the cooler.

SERVING
15) Before serving put lettuce leaves on each plate.
16) Put salad on top of it.
17) Put reserved vinaigrette on it.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Mixing
Dish: 
Salad
Interest: 
Holiday, Gourmet
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable
Preparation Time: 
75 Minutes
Servings: 
4

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