Printed August 31, 2026
18th-Century Salmagundi: The Original Composed Salad
This elaborate arranged platter from Georgian England was the Instagram-worthy dish of its day, featuring concentric rings of meat, vegetables, and eggs in spectacular presentation.
Ingredients
- 2 cups diced cooked chicken
- 6 anchovy fillets, chopped
- 4 hard-boiled eggs, separated and chopped
- 1 cup diced pickled herring or smoked fish
- 2 cups mixed salad greens
- 1 cup diced cooked beets
- 1/2 cup capers
- 1/2 cup chopped fresh parsley
- 1/2 cup sliced cornichons
- 1 lemon, cut into wedges
- 1/2 cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon mustard powder
- Salt and pepper to taste
Preparation
Salmagundi was the centerpiece of 18th-century English supper tables, a riot of colors and flavors arranged in geometric perfection. Cookbooks from 1747 onward describe increasingly elaborate patterns: circles, rays, and even landscape scenes.
The name may derive from the French salmigondis, meaning a hodgepodge, though there was nothing haphazard about its presentation. This was edible architecture.
Assembly Instructions
- Choose a large, shallow serving platter—traditionally round or oval.
- Create a bed of salad greens in the center of the platter.
- Arrange ingredients in concentric circles around the center, alternating colors: a ring of chicken, then egg whites, then beets, then egg yolks, then herring, then parsley.
- Create small mounds of capers and cornichons between the rings.
- Tuck anchovy pieces decoratively throughout.
- Arrange lemon wedges around the outer edge.
- Whisk together olive oil, vinegar, mustard powder, salt, and pepper to make a simple dressing.
- Drizzle half the dressing over the salad just before serving; offer the rest on the side.
The joy of salmagundi is in the presentation—encourage guests to take a bit of everything. Serve with good bread and white wine.
Historical Note: Hannah Glasse's 1747 cookbook suggests at least nine different ingredients in separate piles. Feel free to add your own: grapes, oranges, or pickled vegetables were common additions.
