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This recipe is in categories Georgians / Regency, Healthy eating, Salads, Starters,
About this recipe:
Comments: This uses cold ingredients to assemble. Most of these could be obtained cooked.
You will probably need to hard boil some eggs as these are unlikely to be available to buy.
Preparation Time: 20 minutes
Cooking Time: Some pre-cooking required
Number of servings: Serves 4-6
Serving suggestions: Serve on its own or as part of a buffet
This recipe is used again and again in different styles from the 17th century onwards. It is a kind of cold chicken salad with anchovies, boiled eggs and boiled onions with a simple salad dressing.
Hannah Glasse has a fine example of this salad in The Art of Cookery, 1747. This is a large salad made on a sizable platter, with all the ingredients finely sliced or shredded then layered 'like a sugar-loaf' and served as a first course.
Ingredients varied due to seasonal availability but the key is to keep the flavours fresh and sharp.
- 2 heads of romaine lettuce
- 1 whole chicken cooked
- 1 lemon
- 2-4 hard boiled eggs
- 2-3 cooked onions
- a selection of the following:
- anchovies in oil
- pickled red cabbage
- green and red grapes
- green beans
- 1 tbsp wholegrain mustard
- 4 tbsp red wine vinegar
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 1/2 cup olive oil
Making and cooking it
- Shred the lettuce and lay on a platter
- Cut the meat into thin slices and layer on the lettuce
- Slice the eggs and cooked onions and layer these on
- Arrange layers of watercress, spinach and other ingredients of your choice
- Decorate the platter with grapes and lemon slices
- Mix vinaigrette and dress the salad with it (you may prefer to serve the dressing on the side)