Prep 30 mins
Cook 0 mins
Salmagundi was the chef's salad of 18th century England. In present day England and in Colonial Williamsburg, the name has been revived. My mother enjoyed serving this as a main course for dinner. We always liked it!
- 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 1⁄2 lb 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
- 16 black olives
- 16 anchovy fillets
oil and vinegar dressing
- 1 1⁄2 teaspoons salt
- 3⁄4 teaspoon white pepper
- 1⁄2 cup cider vinegar
- 1 1⁄2 cups vegetable oil
- Wash, drain, dry, and tear lettuce.
- Arrange the greems on individual salad plates.
- Place the remaining ingredients evenly over the top and around the greens.
- Sprinkle lightly wtih oil and vinegar dressing.
- Pass remaining dressing as needed.
- Dressing: Dissolve salt and pepper in the vinegar.
- Add oil and shake in a covered jar or whirl in the blender to keep it from separating.
We have made this salad (without the anchovies) every Thanksgiving dinner since our first visit to Colonial Williamsburg many years ago. Now it is part of the tradition, probably never to change.
I've never fixed this at home, but I have ordered it every time I visit Colonial Williamsburg. It's delicious; very filling; and along with Christiana's sweet potato muffins, WONDERFUL. I don't care for anchovies, but i've really never noticed their presence in this incredibly, wonderful salad.
This is a very nice, hearty main dish sized "chef's" salad. A nice combo of ingredients. I thought it would be even better if one of the anchovies was minced and blended in with the dressing to give it more flavor. Overall though, a nice salad I would be happy to serve for lunch to guests as the main dish. Thanks for sharing.