Salmagundi
Ingredients
- 500g cooked turkey breast, cut into strips
- 1 large cos lettuce
- 6 hard-boiled eggs
- Sticks from one head of celery, de-stringed, halved, cooked in boiling salted water for five minutes then thinly sliced
- 3 medium carrots, cut into strips with a vegetable peeler
- 3 red peppers
- 1 cucumber
- 150g frozen peas, thawed
- 500g baby new potatoes, steamed and halved
- 4 tablespoons cider vinegar
- For the dressing: 2 tablespoons finely chopped shallot
- 1 dessertspoon sliced pickled ginger
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- ½ teaspoon caster sugar
- A pinch of English mustard powder
- 1 tablespoon each sunflower oil and sesame oil
- Sea salt and freshly-ground black pepper
Method
Wash and chop the lettuce and arrange on a serving dish topped with the peas.
Boil the cider vinegar in a small pan, pour it over the celery and carrot strips in a shallow dish, allow to cool completely, then drain.
Cut the red peppers into large chunks, char skin side up under a grill, wrap in foil until cool, slip the skins off and slice. Peel the cucumber, halve lengthways, scoop out the seeds and cut into thin strips.
Arrange the vegetable strips on top of the lettuce with the halved potatoes around the base and the halved eggs in the centre. Add the strips of turkey breast.
Place all the dressing ingredients in a jar, shake to combine, pour over the top and serve immediately.
From the January 2020 edition of the Churston Farm Shop recipe collection. View the original edition (PDF)