Salmagundi: Salads from the Middle East and Beyond

Salmagundi: Salads from the Middle East and Beyond

Sally Butcher

Language: English

Pages: 259


Format: PDF / Kindle (mobi) / ePub

Salmagundi is a 17th-century English word denoting a salad dish comprising, well, everything. The nearest modern equivalent is Fiambre, a Guatemalan salad containing in excess of twenty ingredients. This comprehensive new book from acclaimed author Sally Butcher looks at salad bowls across the world in 150 recipes. The recipes feature a number of archaic, traditional and staple dishes – and a whole lot of funky new stuff as well. Divided into fourteen chapters (Herbs and Leaves; Vegetables; Beans; Roots; Grains and Pasta, Rice, Cheese, Fish, Meat, Dips, Fruity Salads, Salads for Pudding, The Dressing Room, The Prop Cupboard), no stone is left unturned in pursuit of the ultimate salad recipe. Recipes are flagged where relevant with tags such as 'super-healthy' or 'skinny-minny' or 'main course' to make it more user-friendly. Seasoned with Sally's trademark mixture of folklore and anecdotes, and with photography from renowned food photographer Yuki Sugiura, this is an essential update for the foodie bookshelf.


















(optional) FOR THE DRESSING: 60ml/2fl oz/¼ cup extra-virgin olive oil 3 tbsp verjuice (or a mixture of dry white wine and wine vinegar) 1 tsp tomato paste � tsp Tabasco (just for fun) salt Pick through the chana dal and set them to soak in cold water for 30 minutes or so. Next, place them in a pan of cold unsalted water, bring to the boil, then turn the heat down and simmer for a further 30 minutes, or until just cooked. Refresh under cold water. Preheat the oven to

FIVE Grains and pasta Part of the image problem that salad has can be ascribed to the fact that it is not regarded as ‘filling’. Simple: we’ll add a shedload of (mostly healthy) carbs to bulk it out. Crunchy wholewheat, soft pasta, toasted couscous, sticky sautéed grains... in your face, salad critics: now tell us you’re still hungry... The salads in this chapter are robust affairs, which you can for the most part make ahead. This means that they will work well in your lunch boxes and on

them aside. Next comes the fiddly bit. You need a good, sharp knife. Lay the fish fillets out on a chopping board, one by one, with the tail pointing to the right. Now, starting at the tail end and working backwards, slice the fish as thinly as possible, stopping just shy of the skin, as if it were smoked salmon. Lay the slices on a large plate, in a single layer. Don’t let any slices sit on top of one another: they all need to be exposed to the dressing. Once you have sliced the fish, you

with sea salt. Bake in the oven for 6–8 minutes, or until they are good and crispy and starting to brown (they will continue to crisp once out of the oven, so don’t worry if they are still a little soft at first). Set aside. Toss the vegetables, pickled onions and herbs together for the salad, and whisk together the oil, lemon juice, mustard, salt and pepper. When you are ready to serve, mix together the flour, spices and salt. Carefully toss the whitebait in the flour. Now heat about 2cm/¾in

at the last minute, otherwise your salad will sink, and it should only ever be applied to dry leaves: the best technique is to pour the dressing into a bowl and toss the leaves in by hand. Et voilà! The Origins of Thousand Island Dressing: Pink Sauce, Innit This is another classic. There are a million variations, and I have certainly made use of mayonnaise mixes in this book. Like a lot of American recipes, it is hard to ascertain who devised the original recipe: our mate Oscar Tschirky of

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