Salmagundi

virtualhistorywestport.org

Leah Riley

subheading: For the Chicken:

1 3-pound chicken, rinsed and patted dry

1 tablespoon olive oil

Coarse salt and freshly ground black pepper

subheading: For the salad:

1 pound, mini tri-color carrots, with stem end attached, or other vegetables of your choice

1 tablespoon extra virgin olive oil

coarse salt and freshly ground pepper

½ teaspoon cumin powder

1 teaspoon fresh thyme

4 eggs

8 slices pork bacon or turkey bacon

2 heads butter lettuce, shredded

½ pint tri-color grape tomatoes or 1 large beefsteak tomato

¼ small red or yellow onion, sliced thinly

2 Persian cucumbers or ½ English cucumber, ends trimmed and sliced into ⅛ inch slices

4 tablespoons shaved asiago cheese or shredded cheese of your choice (optional)

2 tablespoons slivered almonds or nuts of your choice (optional)

5 or 6 nasturtium or other edible flower (optional)

subheading: For the dressing:

¼ cup sherry vinegar or other vinegar of your choice

⅛ teaspoon coarse salt

⅛ teaspoon freshly ground black pepper

1 garlic clove minced

1 teaspoon Dijon mustard

¾ cup good quality extra virgin olive oil or bacon fat plus enough olive oil to make up to ¾ cup

Directions at virtualhistorywestport.org

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