This basically looks like what i bring back to the table from a salad bar. Pickled beets, pickles, tuna, macaroni salad, chopped eggs, bacon, cole slaw, all on a bed of spinach.
Magnum_Express
Salmagundy,
Gathered on a Monday,
Washed on a Tuesday,
Chopped on a Wednesday,
Cooked on a Thusday,
Eaten on a Friday,
Saved for a Saturday,
Thrown out on Sunday,
That was the end of Salma Gundy.
jimbob
It sounds very much like fiambre from Guatemala. Fiambre is a cold salad, traditionally served during Dia de los Muertos, often boasting an impressive 50+ ingredients!
jldisme
Very similar to the antipasto dishes my grandmother made (she grew up in Italy) Meats, olives, pickled veggies, fresh greens, chopped cheeses, summer sausage, boiled eggs, lots of herbs and spices; served before the main meal with homemade bread and an olive oil and vinegar dressing. Man, grandma's food was always soooo good.
ravenwolf
You are, after all, the Solum and Grundy of your own Salumugundy! 😂
shakescan
I find that salt and pepper, olive oil and vinegar actually make for a perfect dressing for a salad, enhancing the flavor and richness quite a bit while not having the unnecessary heaviness or overpowering character of a conventional bottled dressing.
tedhodge
Lol. 18th century salad bar, who would've thought it possible!
na
My grandfather always laid out a Sunday Night Supper. Leftovers from the fridge withbread, cheese and jars of pickles, mayo, mustard. We loved it as kids on the 1970s.
az
In defense of pirate Salamagundy: pirates liked to live above their means and play act rich men, and from what I've heard this was a sort of celebration food for them. Adding to that, a lot of pirate captains were or had been if not gentlemen associates of gentlemen and were aware of the place of grand salad, that also made a good impression on the crew as a colorful communal dish.
tonlito
Reminds me of a modern day charcuterie board in a way
blairbryan
Oh, we call that “a collation” at this house. It starts with any available fresh veggies, eggs, cheeses, some nuts, and a fridge and freezer raid, and ends up a pile on a big plate or two with mayo, mustard and bread or chips on the side.
I like pickles, but the family doesn’t, so I pop out a few capers for myself.
clogs
We have a dish here which is called solomon gundy; it's not actually the jamaican dish but Nova Scotian version of pickled herring and its incredible. I love all these similar names fot very different foods ❤
agingerbeard
the thing about the pirates... salamgrundy was a mix of whatever was in the food stores not unlike how a mom would make chop suey for her kids in trying times.
jacksparrowismydaddy
This is similar to a "chef's salad." I've had this type of dish all my life so I don't think it's ever been forgotten but did get renamed and slightly modified. The biggest problem is the amount of time required to make it. Roughly 45 minutes to an hour of chopping and slicing and dicing and arranging of a wide variety of ingredients. I also add a couple of types of cheese. It can be an entire meal on its own but it pairs best with freshly baked bread and some butter.
privacyvalued
In one restaurant where i worked, one of the waitresses made the most amazing salads by mincing everything quite small. Every forkful gave a taste explision because chopped finely enough and mixed well, you got a tadte of everything in one bite.
meganlalli
Seems like this was a way to use up the bits and dabs of leftover foods or pickled veggies that, by themselves aren't enough to make a meal or side, but put them together and present it in an eloquent way to make a new meal.
StrandedLifeform
The salamagundy reminds me of a precursor of a cobb salad.
(Also apparently they also spell it "salmagundi" now, but I presume that's a modernization of the word?)
Groovebotk
Interestingly, "green" salads are one of the older foods we know about thanks to them being literally noteworthy. One would only have some weeks each year to have a true green salad of fresh greens with other fresh vegetables and fruits before they had to be preserved or eaten, so people from ancient Romans to Frankish kings considered them special enough to mention even if there are not many elaborate recipes on the scale of Salamagundy here.
genericpersonx
This is the French salade composee, an arranged rather than "tossed" salad.
