Food That Time Forgot: Salamagundy

Ingredients

• 2 cups Roasted Chicken Breast (cooked, cooled and diced)
• 1 cup Cooked Ham (diced; can use smoked or honey‑glazed ham)
• 8 pieces Anchovy Fillets (minced)
• 1/2 cup Pickled Herring (boned, flaked)
• 1/2 cup Pickled Carrots (sliced thin)
• 1/2 cup Pickled Cucumbers (sliced thin)
• 1/2 cup Pickled Red Cabbage (shredded)
• 1/4 cup Pickled Peppers (sliced thin; use sweet or mildly spicy varieties)
• 1/4 cup Pickled Beets (diced small)
• 4 large Hard‑Boiled Eggs (separate yolks and whites; chop each finely)
• 2 cups Mixed Fresh Greens (e.g., arugula, butter lettuce, baby spinach)
• 1 sprig Fresh Parsley (curled, for garnish)
• 1/4 cup Olive Oil (extra‑virgin preferred)
• 2 tablespoons Red Wine Vinegar
• to taste Salt
• to taste Black Pepper (freshly ground)
• 1 Lemon (thinly sliced for garnish)

Instructions

1. Boil the Eggs

   Place the eggs in a saucepan, cover with cold water, bring to a boil, then simmer for 10 minutes. Transfer to an ice bath for 5 minutes, peel, separate yolks and whites, and finely chop each.

   Time: PT15M

   Temperature: 100°C

2. Roast the Chicken

   Preheat oven to 190°C. Season chicken breasts with salt and pepper, place on a roasting pan, and roast for 25‑30 minutes until cooked through. Let rest 5 minutes, then dice.

   Time: PT35M

   Temperature: 190°C

3. Prepare the Dressing

   In a small bowl whisk together olive oil, red wine vinegar, a pinch of salt, and freshly ground black pepper until emulsified.

   Time: PT5M

4. Mince and Slice All Components

   While the chicken rests, mince the anchovies, flake the pickled herring, slice pickled carrots, cucumbers, peppers, beets, shred pickled red cabbage, and dice ham. Keep each ingredient in separate small bowls.

   Time: PT30M

5. Arrange the Platter Base

   Place a large round platter on the table. Set a small bowl upside‑down in the centre to act as a raised base for the salad.

   Time: PT3M

6. Layer the Ingredients by Color

   Starting at the outer edge of the platter, arrange the components in concentric rows, moving inward. Begin with the green mixed greens, then add bright orange carrots, red pickled beets, purple cabbage, yellow lemon slices, white egg whites, golden chicken, pink ham, and finish with the dark anchovies and herring at the centre. Sprinkle chopped egg yolks over the top and garnish with a sprig of curled parsley.

   Time: PT15M

7. Dress the Salad

   Drizzle the olive‑oil‑vinegar dressing evenly over the entire assembly just before serving. Add a final pinch of salt and pepper if needed.

   Time: PT2M

8. Serve

   Present the platter to guests. Allow diners to spoon or pick their preferred combination of ingredients from the colorful layers.

   Time: PT5M

Nutrition Facts

Calories

260

Protein

12 g

Carbohydrates

15 g

Fat

15 g

Fiber

3 g