Salmagundy
Over a year ago
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Ingredients
- 100 g pasta shells
- ¼ pt soured cream
- 2 sticks celery. sliced
- 2 tbsp chopped fresh chives
- 125 g Natural Yoghurt
- juice of ½ lemon
- 2 tbsp chopped fresh parsley
- 1 clove garlic. crushed
- 6 little gem lettuce leaves
- 100 g cherry tomato. cut into quarters
- 100 g cooked ham. shredded
- 100 g cooked chicken. shredded
- 100 g carrots. cut into strips
- 2 hard-boiled eggs. quartered
- 100 g mixed peppers. sliced
- 75 g cucumber. sliced
Accompaniment
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Description
The colloquial French name for a highly seasoned cold salad. Salmagundi was a favorite food of the Caribbean Buccaneers.
Method
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1
1. Cook pasta in boiling salted water for 10-12 minutes until just tender, drain, rinse with cold water and drain again.
2. Mix the pasta with soured cream, celery and seasoning and spoon into a serving bowl.
Sprinkle with chopped chives.
3. Mix the yoghurt, lemon juice, chopped parsley, garlic and seasoning together in a small bowl for dressing.
4. Put pasta onto a large serving plate and arrange remaining ingredients in piles around bowl.
5. Spoon over yoghurt dressing and serve immediately.
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