CHRISTIANA CAMPBELL'S TAVERN SALMAGUNDI

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Christiana Campbell's Tavern Salmagundi image

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!

Provided by Kimke

Categories     < 30 Mins

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

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
1 1/2 teaspoons salt
3/4 teaspoon white pepper
1/2 cup cider vinegar
1 1/2 cups vegetable oil

Steps:

  • 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.

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