Printed July 29, 2026
18th Century Salamagundy (English Composed Salad)
A flamboyant colonial-era salad that's equal parts art project and meal, featuring layers of meats, pickles, and eggs arranged in geometric splendor. This show-stopping dish was the centerpiece of Georgian dinner parties.
Ingredients
- 2 cups cooked chicken, diced
- 6 anchovy fillets, chopped
- 2 hard-boiled eggs, whites and yolks separated
- 1 cup pickled vegetables (cucumbers, onions, beets), diced
- 1/2 cup capers, drained
- 1 cup fresh parsley, chopped
- 1 lemon, sliced thinly
- 4 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon mustard powder
- Mixed salad greens
- Salt and pepper to taste
Preparation
Salamagundy (also spelled solomongundy or salmagundi) was the Instagram-worthy dish of the 18th century. Popular in England and Colonial America, it was designed to impress guests with its elaborate presentation, arranged in concentric circles or striped patterns on large platters.
Preparation
- Prepare all ingredients by dicing, chopping, and separating components into individual bowls.
- Press the egg yolks through a fine sieve to create a powder. Finely chop the egg whites.
- In a small bowl, whisk together olive oil, vinegar, mustard powder, salt, and pepper to create a dressing.
- On a large serving platter, create a bed of mixed greens.
- Arrange the ingredients in decorative rows, circles, or wedges: chicken in one section, anchovies in another, pickled vegetables, capers, and eggs in separate areas.
- Create visual interest by alternating colors and textures—the goal is geometric beauty.
- Garnish the entire platter with chopped parsley and lemon slices arranged artfully.
- Drizzle the dressing over the top just before serving, or serve it on the side.
- Present the salamagundy whole, then toss at the table or allow guests to take portions of different elements.
Historical Context: Hannah Glasse's 1747 cookbook The Art of Cookery Made Plain and Easy features several salamagundy recipes, emphasizing that "you must be careful to make your salad look beautiful." The dish fell out of fashion by the Victorian era but remains a testament to Georgian-era showmanship.
