Salmagundi Recipe

Summary

Preparation Time1 Hr 15 MinDifficulty LevelEasy
Health IndexAverageServings4
CourseMethod
DishSpeciality
VegetarianMain Ingredient
Interest Group

Ingredients

 Lemon juice1⁄4 Cup (4 tbs)
 Ground black pepper To Taste
 Walnut oil1⁄3 Cup (5.33 tbs)
 Canola oil/Vegetable oil2 Tablespoon
 Applejack1⁄4 Cup (4 tbs) (Apple Brandy)
 Water1⁄4 Cup (4 tbs)
 Golden raisins1⁄2 Cup (8 tbs)
 Loose leaf lettuce head1 Small, washed, dried
 Bibb lettuce2 , washed, dried
 Haricots verts/Green beans3⁄4 Pound, cooked crisp-tender and drained
 Pearl onions1 Cup (16 tbs), blanched 3 minutes and peeled
 Tart apples2 , peeled, quartered, cored and cut into 1/4-inch dice (Such As Winesap Or Granny Smith)
 Seedless green grapes1 Cup (16 tbs)
 Capers1 Tablespoon, drained
 Boneless chicken breasts6 , poached and cut into long, thin strips
 Sweet red pepper1⁄2 , seeded, deribbed and cut into 1/4-inch dice
 Quail eggs6 , hard-boiled, peeled and halved
 Chopped chives1 Tablespoon
 Salt To Taste
 Freshly ground black pepper To Taste

Nutrition Facts

Serving size

Calories 741 Calories from Fat 273

% Daily Value*

Total Fat 31 g47.4%

Saturated Fat 3.6 g18.1%

Trans Fat 0.1 g

Cholesterol 263.6 mg87.9%

Sodium 337 mg14%

Total Carbohydrates 47 g15.6%

Dietary Fiber 5.7 g22.8%

Sugars 30.6 g

Protein 65 g130.4%

Vitamin A 72.2% Vitamin C 246.6%

Calcium 17.2% Iron 23.1%

*Based on a 2000 Calorie diet

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.
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