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LOCATION: Recipes >> Salad Recipes >> Salmagundi 04

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Salmagundi

2 heads romaine lettuce
2 breast cooked skinless chicken, (and/or cooked duck, veal, or pork)
4 boneless cooked chicken thighs
1 lemon
2-4 hard-boiled eggs
3-4 anchovies

flat leaf parsley
pearl onions cooked
green beans blanched and frenched
red and green grapes
pickled red cabbage
watercress
spinach
pickled gherkins
edible flowers

1 tbs. prepared mustard
4 tbs. red wine vinegar
1/2 tsp. salt
1/2 tsp. freshly ground pepper
1/2 cup olive oil

Shred the lettuce and lay on a platter. Cut the cold meat in
julienne, slice the lemon thinly, dice or slice the eggs. Arrange
the meat, lemon, and eggs on the lettuce. Add to the platter your
choice of parsley, onions, green beans, grapes, watercress, pickled
cabbage, gherkins, and edible flowers Mix vinaigrette and dress
the salad with it, or serve the dressing on the side.

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