->Salmagundi 04 <-

2 heads romaine lettuce

2 breast cooked skinless chicken, (and/or cooked duck, veal, or pork)

4 boneless cooked chicken thighs

1 lemon

2-4 hard-boiled eggs

3-4 anchovies

flat leaf parsley

pearl onions cooked

green beans blanched and frenched

red and green grapes

pickled red cabbage

watercress

spinach

pickled gherkins

edible flowers

1 tbs. prepared mustard

4 tbs. red wine vinegar

1/2 tsp. salt

1/2 tsp. freshly ground pepper

1/2 cup olive oil

Shred the lettuce and lay on a platter. Cut the cold meat in

julienne, slice the lemon thinly, dice or slice the eggs. Arrange

the meat, lemon, and eggs on the lettuce. Add to the platter your

choice of parsley, onions, green beans, grapes, watercress, pickled

cabbage, gherkins, and edible flowers Mix vinaigrette and dress

the salad with it, or serve the dressing on the side.