Back in the Middle Ages when eating just about anything with flesh (think peacocks and swans and porpoises), the concept of eating barely cooked or raw food was repugnant. Salmagundi is an exotic sounding English word with French etymology and a simple "assortment of things" meaning. However, when your husband and kids ask what's for supper, or you are sending out a brunch invitation in which you prefer to keep things simple, salmagundi has a mysterious I-don't-want-to-miss this-ring. The beauty of this recipe is two fold. First, it is a color euphoria. Your eyes can't resist the reds, yellows, and greens of the halved jammy eggs and the fresh vegetables. Secondly, the fact that it is mostly assembly and has an assortment of protein offerings hides the fact that salmagundi is nothing more than fancy salad composition. Traditionally, the English think of "salgundy" as being a plate that includes cornichon, pickled onions, minced boiled chicken, anchovies, lemon pulp, spinach and sorrel, mustard, and oil. Horseradish too was often added to spike the salad with a bit of flavor punch. Modern day salmagundi, and this 'recipe', keeps to its roots with a combination of meats and veg and, of course, the sunny centered eggs, but it takes liberties with tradition that turn the good into the great. The dressing is horseradish forward and is every bit as delicious drizzled over the shrimp as it is the chicken and raw vegetables. It also adds olives (because why not--they are, after all, colorful and awesome) and grilled artichokes (because it is spring and they are out of this world). So few rules with this recipe including the benefit of being able to make it in advance and set out buffet style for self-serving, we hope that you try this one plate wonder out at one of your near future gatherings.
cuisine English
difficulty Easy
recipe large plates
season Year Round


  • 1 small roast chicken, cut into thigh with drumstick, breast, and wing pieces
  • 3 eggs
  • 12 jumbo shrimp
  • 12 ounces prosciutto
  • 12 prepared artichokes
  • 8 ounces haricot vert, snip ends
  • 1 cup mixed olives, pits removed
  • 1 pint figs, halved
  • 1 large heirloom tomato, sliced into 1/2" wedges
  • 1 pint mixed cherry or cocktail tomatoes, halved
  • Radicchio, Trevisio, Gem lettuce leaves
  • 1 shallot, thinly sliced
  • 1 cup creme fraiche, room temperature
  • 1 lemon, juiced
  • 2 tablespoons prepared horseradish
  • Kosher salt and freshly ground pepper, to taste
  • Sea salt flakes, for finishing


  1. Bring a medium pot filled with cold water and 1 tablespoon salt to a boil. Plunge the green beans into water and blanch for 1.5 minutes. Use a slotted spoon to remove the green beans and transfer them to a bowl of ice water. When cool, drain and dry the beans. Set aside or refrigerate until ready to assemble the salad.
  2. Add the shrimp to the same pot of boiling water and boil for 2.5 minutes. Use a slotted spoon to transfer to a bowl of cool water. When cool enough to touch, remove the shells and devein the shrimp. Set aside cover and refrigerate until ready to use.
  3. Lower the eggs into the same pot of boiling water and boil for 7 minutes. Use a slotted spoon to transfer to a bowl of ice water. Just before serving, peel the eggs and slice them in half.
  4. In a small bowl, whisk the creme fraiche, horseradish, and half of the lemon juice together. Taste and add additional lemon juice as needed. Season to taste with salt and freshly ground black pepper.