Salmagundi Salad

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.

Yield: 4 to 8 servings

Ingredients

Salad

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

Dressing

• 2 tablespoons Dijon mustard
• 1/2 to 3/4 cup olive oil
• 3 tablespoons lemon juice
• 1 egg, beaten
• Salt, to taste
• Pepper, to taste

Instructions

Salad

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

Dressing

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