This salad, which is reminiscent of an Italian Antipasto or what will later be referred to in England as a Salmagundi from the French meaning "hodgepodge", shows that there can be more to a salad then lettuce, cucumbers and tomatoes.

1 lb chicken, cooked
6 figs, sliced
1 medium onion, sliced
1/2 cup raisins
1/2 cup peas, cooked
1/2 cup olive oil
3 tbsp capers
1/2 cup slivered almonds
1/2 lb beef tongue
1/2 tsp tarragon
2 heads leaf lettuce
1 cup pickled oysters
1 cup pickled mushrooms
2 cooked white potatoes
2 each lemons and oranges
1/2 cup each black and green olives

Slice chicken and tongue into chunks. Mince onion, three lettuce leaves and tarragon and mix with the chicken and tongue. Add a few drops of oil and vinegar to moisten. Arrange rest of lettuce on a cold platter. Place chicken and tongue mixture in the center of the platter. Arrange the other items into sections, one area for capers, one for olives, mushrooms, until all items are used. Mix together oil and vinegar, pour some over the salad to moisten. Place the rest in a salad dressing cruet.

Galerie de Paris
© Copyright 2002
TRG Creations