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Classic Salmagundi Salad
Salmagundi is a classic composed salad that predates the modern Cobb. This hearty platter combines grilled shrimp, hard-boiled eggs, prosciutto, and fresh vegetables for a satisfying meal. A rich, cooked mustard dressing brings all the elements together with a bright, tangy finish. It makes an excellent centerpiece for a weekend lunch or a relaxed dinner party. Serve it family-style so guests can build their perfect plate.
Ingredients
- 3 large egg yolks
- 1 Tbsp. all-purpose flour
- 1 tsp. kosher salt
- 1 tsp. dry mustard
- 1¼ cups half-and-half
- 3 Tbsp. unsalted butter, cut into small cubes
- 2 Tbsp. whole-grain mustard
- 1 Tbsp. chopped fresh chives
- 1 tsp. grated lemon zest plus ¼ cup fresh juice (from 2 lemons), divided
- 1 Tbsp. olive oil
- 1 tsp. garlic salt
- ½ tsp. black pepper
- 1 lb. medium peeled, deveined raw shrimp (about 48 shrimp)
- 1½ cups drained pickled okra pods (or 18 okra pods)
- 6 hard-cooked eggs, peeled and halved lengthwise
- 1 lb. red beefsteak tomatoes, cut into wedges (about 12 wedges)
- 3 oz. mixed baby salad greens
- 3 (2-oz.) pkg. thinly sliced prosciutto
- 2 cups English cucumber slices
- 6 lemon wedges, for serving
Instructions
- 1Whisk the egg yolks, flour, kosher salt, and dry mustard together in a medium heavy-bottomed saucepan until smooth, then slowly whisk in the half-and-half until fully combined.
- 2Set the pan over medium heat and cook, stirring constantly with a wooden spoon or flat spatula, until the mixture thickens enough to coat the back of the spoon, which takes about 5 to 7 minutes.
- 3Take the pan off the heat and pour the mixture through a fine mesh strainer into a medium metal bowl.
- 4Whisk the cubed butter, whole-grain mustard, chopped chives, and 2 tablespoons of the lemon juice into the hot mixture.
- 5Set the metal bowl over a larger bowl filled with ice water and let the dressing cool for about 20 minutes, stirring occasionally.
- 6Transfer the cooled dressing to a serving bowl and press a piece of plastic wrap directly onto the surface, then chill in the refrigerator for about 30 minutes.
- 7Allow the dressing to chill undisturbed, keeping in mind it will continue to thicken as it cools.
- 8Heat a grill to medium-high, between 400°F and 450°F. Toss the shrimp with the olive oil, garlic salt, and black pepper in a medium bowl, then thread the shrimp onto skewers.
- 9Arrange the skewers on oiled grill grates and cook for 2 to 3 minutes per side until grill marks appear and the shrimp are fully cooked.
- 10Take the shrimp off the grill, slide them into a medium bowl, and toss evenly with the lemon zest and the remaining 2 tablespoons of lemon juice.
- 11Build a large serving platter with the grilled shrimp, pickled okra, hard-cooked eggs, tomato wedges, mixed greens, prosciutto, and cucumber slices, then serve alongside the chilled dressing and lemon wedges.