- 1 cos lettuce, leaves washed, dried and shredded
- cold, cooked chicken breast fillet
- cold, cooked chicken thigh and leg meat, chopped
- 12 anchovy fillets, drained
- 4 hard-boiled eggs
- 1 anchovy fillet, finely chopped
- 1 thin-skinned lemon, finely chopped
- curly parsley, finely chopped
- 10 green and/or yellow beans, blanched
- 1 small white 'spring' or salad onions, blanched (or white cocktail onions)
- nasturtium flowers
- oil & vinegar salad dressing
This Salmagundy recipe is taken from one of Hannah Glasse’s ‘salamongundy’ receipts from 1747. Feel free to substitute the ingredients for whatever is at hand, but using a variety of colours, form and textures.
|Cover the base of a round serving platter with the shredded lettuce. Slice the chicken breasts into slender finger-like lengths and arrange in five 'spokes' from the centre to the edge of the dish. Arrange the anchovy fillets in a similar fashion, laying them lengthwise between the chicken slices. Chop the beans into small lengths and place them between the chicken and anchovy slices. Remove the yolks from the eggs and mash with the finely chopped anchovy, lemon and parsley, and shape into a tall mound and place in the centre of the dish. Chop the egg whites and scatter around the edge of the mashed egg, then arrange the chopped thigh and leg meat in a circle around the whites. Scatter the cocktail onions about the dish, and decorate with nasturtium flowers and petals.
|Pour dressing over the salad, or serve separately, for diners to add when serving.