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Salmagundi with Grilled Shrimp
Predating the modern Cobb, this 17th-century English classic is a stunning composed salad. You'll build a massive platter loaded with smoky grilled shrimp, salty prosciutto, hard-boiled eggs, and crisp vegetables. The real star is the rich, cooked mustard dressing that ties everything together with a bright, tangy bite. It's a fantastic centerpiece for a weekend lunch or a relaxed dinner party where everyone can build their own plate.
Equipment
- Stovetop
- Grill
- Saucepan
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, about 5 to 7 minutes. Stir constantly here so the eggs don't scramble.
- 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. Chill in the refrigerator for about 30 minutes. The plastic wrap prevents a skin from forming on top.
- 7Heat 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.
- 8Arrange 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.
- 9Take 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.
- 10Build a large serving platter with the grilled shrimp, pickled okra, hard-cooked eggs, tomato wedges, mixed greens, prosciutto, and cucumber slices. Serve alongside the chilled dressing and lemon wedges.
Notes
- Make ahead: The cooked mustard dressing can be made up to 2 days in advance and stored in an airtight container in the fridge. It'll continue to thicken as it chills.
- Variations: You can easily swap the produce and proteins based on what you have on hand. Try adding roasted chicken, almonds, or grapes to honor the traditional 17th-century English roots of this dish.
- Prep tip: If you don't have pre-cooked eggs, boil them while the dressing chills over the ice bath to save time.
Recipe Details
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