Recipe by Kimke
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!
Top Review by Donna Matthews
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.
- 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
Directions See How It's Made
- 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.