Salmagundi is the 18th century version of what is now know as Chef’s Salad. The salad greens and vegetables would be picked fresh from the garden. This recipe was adapted from The Williamsburg Cookbook.
Mixture of salad greens (enough to serve 8)
1 pound ham
1 pound turkey or chicken
1 pound Cheddar cheese
4 hard boiled eggs, sliced
8 celery hearts with leaves
8 green onions
16 black olives
16 anchovy fillets (optional)
Simple vinaigrette of your choice
Slice ham, turkey and cheese into strips. Place salad greens on large platter. Place the remaining ingredients evenly over the greens. Drizzle on salad dressing. If I know the salad is going to be eaten immediately, I will dress the greens only and toss them well before placing them on the platter.