Salmagundi Salad
1 small bunch fresh spinach, washed and shredded
1 can anchovies, minced
4 cups cooked diced chicken
1 cups smoked ham, diced
4 stalks celery, chopped
7 hard boiled eggs, white and yolks chopped separately
3 lemons
1 cups parsley, chopped
2 tablespoons fresh horseradish, grated
Dressing
2 tablespoons Dijon mustard
3/4 cups olive oil
3 tablespoons lemon juice
1 egg, beaten
Salt and pepper to taste
Place shredded spinach in the bottom of a large glass bowl for a green bed. Add in layers the anchovies, chicken, ham, celery, egg whites, and yolks. Pulp and chopped zest from the 2 lemons. Thinly slice the remaining lemon. Top bowl with parsley, put the horseradish in a mound in the center, and surround it with overlapping lemon slices. Make the dressing by beating together the remaining ingredients. Pour into a bowl and serve with the salad.