Chard in the Yard

Like many gardeners in the Deep South, I grow leaf vegetables and greens during our mild winters as much for their beauty as for their taste—the lemon-yellow spikes of bolting mustard and collard provide luminous company for spring dandelions and daffodils. For many years, I’ve dismissed rainbow chard, with its bold greens, sassy yellows and reds, as gaudy, but this year, I decided I was just being a closet case and planted a plot of them. They thrived. Every time I pass them I feel like putting on a pair of heels and tossing glitter. Mix chard with spinach, bib lettuce and bok choy, dress with vinegar and oil.

Reviving Salmagundi

Salmagundi—like pettifoggery, kittywampus or hullabaloo—is one of those words you want to just pick off the page, cuddle and tease with a string, and the dish is just as playful. Claiborne—and All Who Sailed in Him—declared, “There is something about the word ‘salmagundi’ that has an unmistakable appeal for savants with a leaning toward gourmandism.” Craig had a habit of being pontifical. Honestly. I can’t count number of times I’ve wanted to kick that old queen under the table.

Salmagundi isn’t so much a dish as it is a presentation along the lines of an antipasto or a smorgasbord. Salmagundi is also quite English, having blipped onto the OED radar sometime around 1400. Mind you, I’m not some maverick etymologist who strays into the kitchen to make corn sticks; no matter the origin of the word, salmagundi is simply a way to serve a selection of cold vegetables, pickles, meats and citrus mounded on a tray and served with tongs and forks as you would any large salad.

By precedent, you want your meat (classic poached chicken or upscale to smoked salmon, mayhap) in the middle atop greens with rings of pickles, cooked eggs, raw or blanched vegetables, citrus, nuts, sausages, cold fish—anchovies are a classic addition—what have you. Pretty much anything goes with the exception of cheese, which isn’t included in any reliable (meaning historic) recipe. The emphasis should be on piquancy set off by elements that are crisp and bland. Serve with an herby oil and vinegar dressing.