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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.



  • 1 small bunch fresh spinach (orother 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


  • 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


  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.
  5. Dressing: Beat together all ingredients.
  6. Pour into a bowl and serve with the salad.

Makes 4 to 8 servings.


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