Salmagundi, a Revolutionary Recipe
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| Serves | 2-4 |
| Prep time | 15 minutes |
| Cook time | 30 minutes |
| Total time | 45 minutes |
| Allergy | Egg, Fish |
| Dietary | Gluten Free |
| Meal type | Main Dish, Starter |
| Misc | Child Friendly, Serve Cold |
| Region | British |
| Website | Food History News |
Ingredients
- 1 Romaine lettuce (small head)
- 1 Large Breast of chicken (cooked and sliced in finger-length pieces)
- 1 lemon (sliced thin)
- 2 hard-boiled eggs (peeled, sliced or diced)
- 2-3 anchovies (sliced in thin strips)
- 1 cup seedless grapes (whole)
- 4 pickled gherkins (sliced)
- 1/2 tablespoon prepared mustard
- 2 tablespoons vinegar
- dash salt
- dash pepper
- 1/4 cup olive oil
- parsley
Directions
| Salad | |
| 1. | Shred Lettuce and cover platter with lettuce, or make individual serving plates. |
| 2. | Arrange other ingredients prettily on top of lettuce. |
| Vinaigrette dressing | |
| 3. | Whisk together mustard, vinegar, salt,pepper and oil |
| Serving | |
| 4. | Drizzle dressing over salad, or serve on side. |
