Salmagundi is a salad dish originating in the early 17th century England comprising cooked meats, seafood, vegetables, fruit, leaves, nuts and flowers and dressed with oil, vinegar and spices. The term does not refer to a single recipe but describes the grand presentation of a large plated salad comprising many different and disparate ingredients. These can be arranged in layers or geometrical designs on a plate or mixed together. The ingredients are then drizzled with a dressing. The dish aims to produce wide range of flavours and colours and textures on a single plate. Often recipes allow the cook to add various ingredient which may be available to hand producing many variations of the dish. Flowers from Broom and Sweet violet were often used. Recipe A typical early 17th century recipe is: "Cut cold roast chicken or other meats into slices. Mix with minced tarragon and an onion. Mix all together with caper

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