Bartholomew Roberts is said to have been eating this dish when the British Navy attacked his ship in 1722. This is quite possible, as it was a popular dish in Britain and the colonies at the time.
Like most pirate dishes, the actual recipe depended more on what was in the galley rather then what is in the recipe. While the actual ingredients varied greatly, the basic idea remained the same. Combine what fresh vegetables you could find with a sampling of salted and/or pickled meats, eggs, fruit, and drizzle with oil and vinegar. The sweet, salty, savory, and fresh tastes combine in different ways, making it quite a treat for a crew that was used to bland rations!
- 1 1/2-2 quarts mixed salad greens (Boston, romaine, endive, leaf, etc)
- 1/2 lb baked ham, thinly sliced and cut into strips
- 1/2 lb turkey or chicken, thinly sliced and cut into strips
- 1/2 lb cheddar cheese, thinly sliced and cut into strips
- 4 hard-boiled eggs, sliced
- 8 celery hearts, sliced
- 16 black olives
- 16 anchovy fillets
- 1 lb Apples and/or Raisins, Bread fruit, and/or Mango, diced. Dried fruits are also good.
- 1 – 2 oranges or lemons, peeled and separated.
- Arrange the greens on individual salad plates, or wide bowls.
- Place the remaining ingredients evenly over the top and around the greens.
- Sprinkle lightly with oil and vinegar dressing.
- Palm hearts instead of celery add a tropical air.
- A bit of lemongrass and pineapple gives this an oriental touch.
- For a more Jamaican feel, replace the anchovies with Solomon Grundy (spicy, salted herring, look in your local ethnic market).
- Onions are also commonly called for.
- Most important is to toss whatever you have in. It’s what the pirates did!
oil and vinegar dressing
- 1 ½ teaspoons salt
- ¾ teaspoon pepper
- ½ cup cider or balsamic vinegar (You may substitute lime juice for vinegar for a more Caribbean feel)
- 1 ½ cups olive oil
- ½ cup red wine (optional)