Recipe for cooking salmagundi salad

Recipes from England :: English Tea, Beverages and Accompaniments

This became known as "salad-magundy" and "Solomon Gundy" in the United States. It is best made in a glass bowl so that the colors can be seen.

1 small bunch fresh spinach (or
    other greens), washed and shredded
1 can anchovies, minced
4 c. diced cooked chicken
1 c. diced Smithfield or other smoked ham
4 stalks celery, chopped
6 hard cooked eggs, whites and
    yolks chopped separately
3 lemons
1 c. chopped parsley
2 Tbsp. grated fresh horseradish

Place spinach in bottom of the bowl for a green "bed." Add in layers the anchovies, chicken, ham, celery, egg whites and yolks, and pulp and chopped peel from 2 of the lemons. Thinly slice remaining lemon. Top bowl with parsley, put the horseradish in a mound in the center, and surround it with overlapping lemon slices.

Dressing
2 Tbsp. Dijon mustard
1/2 to 3/4 c. olive oil
3 Tbsp. lemon juice
1 egg, beaten
Salt, to taste
Pepper, to taste

Beat together all ingredients. Pour into a bowl and serve with the salad.

Makes 4 to 8 servings.