British

Salmagundi

Name: Salmagundi
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Cuisine: British
Ingredients: 100 g cooked chicken; 1 egg; 3 anchovy fillets in oil; 40 g lettuce heart; 20 g watercress; 40 g cucumber; 20 g pickled gherkins; 1 shallot; 1 tsp capers; 40 g seedless grapes; 1 tbsp olive oil; 2 tsp white wine vinegar; 0.25 tsp English mustard; salt; black pepper; 1 lemon; 2 nasturtium flowers

An old English composed salad: cold chicken, anchovies and hard-boiled egg arranged in rings over dressed leaves with pickles, cucumber and grapes, finished with a sharp oil and vinegar dressing.

Lunch & dinner 25g+ protein Under 30 min

30 min20 prep · 10 cookEasy636 kcalper serving

Method

Lower 1 egg into a small pan of gently simmering water and cook for 8 minutes, so the yolk is just set but still bright. Lift it straight into cold water, leave until cold, then peel and cut lengthways into quarters.
Make the dressing: whisk 1 tbsp olive oil with 2 tsp white wine vinegar and 0.25 tsp English mustard in a small bowl until it thickens slightly, then season with a pinch of salt and a good grind of black pepper.
Prepare the garnishes so each can sit in its own ring: shred 40 g lettuce heart finely, slice 40 g cucumber into 3 mm rounds, slice 20 g pickled gherkins into thin coins, cut 1 shallot across into fine rings and halve 40 g grapes.