Christiana Campbell's Tavern Salmagundi
Salmagundi was the chef's salad of 18th century England. In present day England and in Colonial Williamsburg, the name has been revived. My mother enjoyed serving this as a main course for dinner. We always liked it!
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INGREDIENTS
Nutrition- 1 1⁄2 - 2quarts mixed salad greens (Boston, romaine, endive, leaf, etc)
- 1⁄2
- 1⁄2
- 4
- 16
oil and vinegar dressing
- 1 1⁄2teaspoons salt
- 3⁄4teaspoon white pepper
- 1⁄2cup cider vinegar
- 1 1⁄2cups vegetable oil
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DIRECTIONS
- Wash, drain, dry, and tear lettuce.
- Arrange the greems on individual salad plates.
- Place the remaining ingredients evenly over the top and around the greens.
- Sprinkle lightly wtih oil and vinegar dressing.
- Pass remaining dressing as needed.
- Dressing: Dissolve salt and pepper in the vinegar.
- Add oil and shake in a covered jar or whirl in the blender to keep it from separating.
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