Salmagundi: Salads from the Middle East and Beyond by Sally Butcher

  • Lettuce salad bites with avgolemono dressing

    Lettuce salad bites with avgolemono dressing

    from Salmagundi: Salads from the Middle East and Beyond Salmagundi by Sally Butcher

    • Categories: Dressings & marinades; Egg dishes; Salads; Dips, spreads & salsas; Canapés / hors d'oeuvre; Greek; Vegetarian
    • Ingredients: lettuce; tomatoes; pickles; onions; green olives; eggs; lemons; English mustard; ground cayenne pepper; paprika
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Notes about this book

  • Eat Your Books

    Also published in the US as "Salmagundi: A Celebration of Salads from Around the World" (Interlink Books, October 2014).

Notes about Recipes in this book

  • Proper fatoush

    • Astrid5555 on July 29, 2016

      This was one of the best fatoush salads I have eaten in a long time. I added some additional radishes since I had some on hand, otherwise made as written. Specifically love the mint/parsley/cilantro addition and the crunchy sumac pita chips. Will go into regular summer rotation!

  • Duck salad with Puy lentils, mangetout and kiwi chutney

    • Agaillard on September 21, 2020

      I did quite a few substitutions but given they were quite close I don't think they altered the overall piece.... so used mixed leaf salad for Chinese leaves and watercress, green beans for mangetout, maple syrup for date syrup and confit duck for duck beast (this did make it better I think!!!! ??). The confit, lentils and greens were great, alone and together, but i expected that. The kiwi chutney swept me off my feet. Oh my. Will definitely make again and I think will be a great dip for nems, gyoza or dumplings ... So glad I made too much!!

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  • ISBN 10 1909815284
  • ISBN 13 9781909815285
  • Linked ISBNs
  • Published Aug 07 2014
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United Kingdom
  • Publisher Anova Books
  • Imprint Pavilion Books

Publishers Text

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.

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