Salmagundi Recipe
Ingredients
| Lemon juice | 1/4 Cup (16 tbs) (Lemon Vinaigrette:) | |
| Ground black pepper | 1 To taste (Lemon Vinaigrette:) | |
| Walnut oil | 1/3 Cup (16 tbs) (Lemon Vinaigrette:) | |
| 2 tablespoons canola or vegetable oil | ||
| Brandy | 1/4 Cup (16 tbs) (Lemon Vinaigrette:) | |
| Water | 1/4 Cup (16 tbs) (Lemon Vinaigrette:) | |
| Golden Raisins | 1/2 Cup (16 tbs) (Lemon Vinaigrette:) | |
| 1 small head looseleaf lettuce, washed and dried | ||
| 2 heads Bibb lettuce, washed and dried | ||
| 3/4 pound haricots verts or green beans, | ||
| Cooked crisp-tender and drained | ||
| 1 cup pearl onions, blanched 3 minutes and peeled | ||
| 2 tart apples (such as Winesap or Granny Smith), peeled, quartered, cored and cut into 1/4-inch dice | ||
| Seedless green grapes | 1 Cup (16 tbs) (Lemon Vinaigrette:) | |
| Capers | 1 Tablespoon, drained (Lemon Vinaigrette:) | |
| 6 boneless chicken breasts, poached and cut into long, thin strips | ||
| 1/2 sweet red bell pepper, seeded, deribbed and cut into 1/4-inch dice | ||
| 6 quail eggs, hard-boiled, peeled and halved | ||
| Chives | 1 Tablespoon, chopped (Lemon Vinaigrette:) | |
| Salt | 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.
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.
Chef
