Here is my tutorial on how to put together a salamungdi:
|I layered decorative kale leaves then topped with mixed lettuces.|
|Sliced cooked chicken breast fanned over the lettuce layer.|
|Strips of deli ham and wedges of nectarines followed another handful of lettuces.|
|Cucumbers (skinned and sliced) layered then more chicken.|
|Fresh haricot beans parboiled and fanned over the last layer whilst hard boiled eggs (halved) are arranged around the edges.|
|More nectarine slices and sliced black olives and the addition of edible flowers.|
|Close-up of the salad.|
|Salad placed on the serving table.|
This salad was served with a balsamic vinegar dressing that I provided for guest to drizzle themselves over their own servings. The salad was well received and complimented the other dishes.
Our pique-nique to celebrate our fallen loved ones to Madame Guillotine ended up a lovely warm and clear day.
|As you can see I did not finish my new Pierrot...sigh.|
In the future if you have to bring something to a pique-nique try a salamungdi. It is easy, period for 16th, 17th and 18th century meals. It is also refreshing (low fat) and you can use whatever tickles your palate. Seasonal vegies from the farmer's market or your own delightful garden is ideal. Pickled ingredients were usual along with freshly cut herbs. What to do if you are just not a cook? In the US, we have our chef, Mr. Trader Joes. :) Purchase pre-cooked chicken breast sliced, bags of lettuce with herbs, pickled vegies, deli meats and yes, they even carry hardboiled eggs ready to go. Artfully arrange the lot and your friends won't be any wiser...except if they've read this blog entry....smile.
Enjoy and share your salad combinations! Cheers.