Salmagundi 

Before the Cobb came along, there was the salmagundi. This early composed salad, which originated in 17th century England, usually included anchovies, chicken, egg, nuts, grapes, and onion. It's one of the few true salad "receipts" that Mary Randolph recorded in her 1824 book, The Virginia Housewife: or, Methodical Cook. She recommended putting "a little pyramid of butter on the top" along with an egg for dressing.

Our interpretation of the salmagundi has fresh produce (though, like Randolph, you can use what you have on hand) and a cooked dressing instead of butter. Bright and colorful with lots of textural contrast, this salad is what our summertime dreams are made of. From the salty prosciutto to the pickled okra to the skewered shrimp to the hard-boiled eggs, this cold salad has everything but the kitchen sink tossed in—and we could not be happier about it.

Learn how to make salmagundi. All of the ingredients come together with the boiled dressing, an emulsified egg-and-liquid dressing held together with flour and butter. Make your dressing ahead of time and allow it to chill—it thickens after a trip to the fridge.

What Is Salmagundi?

Salmagundi is a unique dish, in that it's more of an idea than an exact recipe. It's an artfully arranged mix of ingredients, including meats, seafood, veggies, fruits, nuts, herbs, and more. True to its name, "salmagundi" may be derived from the French "salmigondis," meaning a mixture or assortment of items.

While possibly inspired by French culinary techniques, salmagundi has roots in England dating back to the 17th century, where it was popular among the upper classes and often served at banquets and other large gatherings. Colorful and eye-catching, these platters were versatile, allowing cooks to make use of what they had on hand, or elevate them based on the occasion with meats, seafood, fresh flowers, and more.

Ingredients for Salmagundi

When we say everything but the kitchen sink, we mean it. Shrimp, okra, hard-cooked eggs, tomatoes, greens, prosciutto, and more make up the colorful assortment of components on this visually stunning platter. To make salmagundi, you'll need:

• Large egg yolks: Adds richness and helps emulsify the dressing.
• All-purpose flour: Helps to thicken the dressing as it cooks.
• Kosher salt: Enhances the overall flavor.
• Dry mustard: Adds a tangy kick.
• Half-and-half: The creamy base of the dressing, adding a rich, velvety texture to the sauce.
• Unsalted butter: Adds richness and a smooth, creamy texture.
• Whole-grain mustard: A secondary emulsifier, while adding an additional pop of mustardy flavor.
• Fresh chives: Brightens and freshens the dressing while adding flecks of color.
• Lemon zest and juice: Acidity to brighten and balance the dressing and shrimp.
• Olive oil: Keeps the shrimp from sticking to the grill, while helping them cook evenly.
• Garlic salt: Adds a savory, garlicky flavor the shrimp.
• Black pepper: For a hint of peppery flavor.
• Medium peeled, deveined raw shrimp: Threaded onto skewers for perfectly snackable, bite-size pieces.
• Pickled okra pods: Adds a tangy, briny flavor, and crunchy texture to the platter.
• Hard-cooked eggs: Rich and creamy bites with visual appeal.
• Red beefsteak tomatoes: A fresh, juicy bite and deep red color.
• Mixed baby salad greens: A fresh and leafy base for the platter.
• Prosciutto: A savory, salty component.
• English cucumber: A crisp, refreshing, and crunchy addition.
• Lemon wedges: For a citrusy kick that can be squeezed over the dish as desired.

How To Make Salmagundi

A cooked dressing is prepared and chilled to serve alongside this artfully arranged platter. While it might look impressive, assembling the components is easy as can be. Simply arrange them in rows or sections, and with this vibrant variety of items, it's guaranteed to look good. Full instructions are below, but here's a brief recap before you get started:

• Step 1. Prepare dressing: Whisk to combine yolks, flour, salt, and dry mustard in a heavy-bottomed saucepan. Whisk in half-and-half. Cook, stirring, until thickened enough to coat the back of a spoon. Strain into a metal bowl; whisk in butter, mustard, chives, and 2 tablespoons lemon juice. Place bowl over an ice bath, and stir occasionally, until cool. Transfer to a serving bowl. Cover and chill 30 minutes.
• Step 2. Grill shrimp: Preheat grill to medium-high. Toss to coat shrimp with oil, garlic salt, and black pepper. Place onto skewers and grill until shrimp are cooked through, flipping once. Toss shrimp with lemon zest and remaining juice.
• Step 3. Arrange and serve: Arrange all ingredients on a large serving platter. Serve with dressing and lemon wedges.

Salmagundi Variations

To add a unique twist to this salmagundi platter, consider these variation ideas:

• Dressing: Offer other dressings, including a vinaigrette or balsamic glaze.
• Protein: Substitute or add to the grilled shrimp with grilled chicken, cured meats, smoked salmon, and more.
• Eggs: Switch up the eggs with deviled eggs for a decadent touch with a Southern twist.
• Veggies: Add grilled asparagus, green beans, olives, heirloom or cherry tomatoes, thinly sliced radishes, pickled beets, or bell peppers.
• Nuts and seeds: Toasted pine nuts, almonds, or sunflower seeds can add extra crunch.
• Cheese: Add crumbled goat cheese, feta, brie, camembert, or other preferred cheeses.
• Fruits: Grapes, sliced apples, melons, and other fruits can add a sweet addition.
• Dippers: Add sliced baguette, crackers, or breadsticks to help you build each bite.

Our Tips for the Best Salmagundi

For the best salmagundi, keep these tips in mind:

• Variety: The best platters include a variety of meats, seafood, veggies, fruits, nuts, hard-cooked eggs, and more for variation in texture, flavor, color, and temperature.
• Quality: Be sure to choose the freshest produce, perfectly cooked eggs, and freshly grilled shrimp for the best flavor and presentation.
• Presentation: You don't need to be an artist to assemble this platter. Simply place components on in sections, starting with the largest items first, then filling in with smaller ingredients.
• Dressings and sauces: Consider serving with additional dressings, like aioli, pesto, or a vinaigrette for more variety.
• Be creative: If you aren't a fan of one component or another, you can get as creative you like with this recipe. Fill in the platter with any items you choose.

What To Serve With Salmagundi

Salmagundi can be served as a starter, or as a main course for lunch or dinner with accompanying side dishes. If you do plan on serving it as an entree, pair with crusty bread or rolls, other types of seafood, grains or pasta, seasonal salads, roasted vegetables, and of course, white wine. It would be just as welcome at a picnic as at your next dinner party.

How To Store Salmagundi

Assemble the salmagundi as close to serving as possible for peak freshness, and keep cold until ready to serve. If making it ahead, store components that may become soggy or lose their texture separately if possible before assembling on the platter.

Store leftovers well-wrapped or in an airtight container for up to three or four days.

Editorial contributions by Katie Rosenhouse.