Christiana Campbells Tavern Salmagundi Recipes

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CHRISTIANA CAMPBELL'S TAVERN SALMAGUNDI



Christiana Campbell's Tavern Salmagundi image

Salmagundi was the chef's salad of 18th century England. In present day England and in Colonial Williamsburg, the name has been revived. My mother enjoyed serving this as a main course for dinner. We always liked it!

Provided by Kimke

Categories     < 30 Mins

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

1 1/2-2 quarts mixed salad greens (Boston, romaine, endive, leaf, etc)
1/2 lb baked ham, thinly sliced and cut into strips
1/2 lb turkey or 1/2 lb chicken, thinly sliced and cut into strips
1/2 lb cheddar cheese, thinly sliced and cut into strips
4 hard-boiled eggs, sliced
8 celery hearts
16 black olives
16 anchovy fillets
1 1/2 teaspoons salt
3/4 teaspoon white pepper
1/2 cup cider vinegar
1 1/2 cups vegetable oil

Steps:

  • Wash, drain, dry, and tear lettuce.
  • Arrange the greems on individual salad plates.
  • Place the remaining ingredients evenly over the top and around the greens.
  • Sprinkle lightly wtih oil and vinegar dressing.
  • Pass remaining dressing as needed.
  • Dressing: Dissolve salt and pepper in the vinegar.
  • Add oil and shake in a covered jar or whirl in the blender to keep it from separating.

CHRISTIANA CAMPBELL'S TAVERN SAFFRON RICE PILAF



Christiana Campbell's Tavern Saffron Rice Pilaf image

From The Colonial Williamsburg Tavern Cookbook, c. 2001. I add a tablespoon or two of minced onion when I add the rice. Also, I use about half the salt listed in the ingredients.

Provided by NELady

Categories     Long Grain Rice

Time 35m

Yield 1 pilaf, 4-6 serving(s)

Number Of Ingredients 6

1 cup long-grain rice
2 1/2 cups water
2 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon powdered saffron
fresh ground black pepper

Steps:

  • In a colander under cold-running water, rinse the rice and transfer to a medium heavy saucepan with a tight-fitting lid. Pour in 2-1/2 cups cold water and bring to a boil over high heat. Reduce the heat to medium low, cover, and cook for 20 minutes. Remove the lid, fluff the rice with a fork, and add the butter, 1 teaspoon salt, and the saffron. Cover and let sit for 5 minutes. Season with more salt (if needed) and freshly ground black pepper before serving.

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