Salmagundy is essentially the same recipe as the georgian ‘salamongundy’, however as food fashions moved on the dish became a small, delicate individual salad and was served as part of afternoon tea, rather than as a whole dish at a main meal.

The whole dish is made in a tiny tea cup and turned out onto the saucer as a single portion salad. The Victorians and Edwardians made afternoon tea very fashionable. Scones and teabreads, little cakes and cucumber sandwiches all had their place at these elaborate teas.

2-3 lettuce leaves, sliced finely
1 piece of cooked chicken breast
1 boiled onion
1 hard boiled egg
A selection of: pickled cabbage, grapes, anchovies,
gherkins, watercress, spinach, lemon slices,
cucumber slices, capers or nasturtium leaves.
1 tbsp wholegrain mustard
4 tbsp  wine vinegar
1/2 tsp salt
1/2 tsp ground pepper
1/2 cup olive oil

Whisk these together, taste and adjust as necessary. Serve drizzled over the salad or in a dish so everyone can help themselves.


[1] Use a china tea cup as the salad mould.

[2] Start by slicing the ingredients finely, these will be layered in to fill the cup.

[3] Put a thin layer of lettuce, then egg, chicken and onion.

[4] Now add the other ingredients in thin layers. Make sure each layer is packed quite tightly but not squashed. Leave a little space at the top of the cup for some more lettuce.

[5] Fill the cup to the brim with the last of the lettuce and place the saucer over the top.

[6] Turn the cup upside down, holding the saucer on carefully, to turn the salad out.

[7] Gently lift the cup off and you should have a pretty, miniature layered salad on the plate.

[8] Serve with a little vinaigrette or lemon juice drizzled over the top.