Salmagundi Salad This became known as "salad-magundy" and "Solomon Gundy" in the United States. It is best made in a glass bowl so that the colors can be seen. 1 small bunch fresh spinach (or     other greens), washed and shredded 1 can anchovies, minced 4 cups diced cooked chicken 1 cup diced Smithfield or other smoked ham 4 stalks celery, chopped 6 hard cooked eggs, whites and     yolks chopped separately 3 lemons 1 cup chopped parsley 2 tablespoons grated fresh horseradish Place spinach in bottom of the bowl for a green "bed." Add in layers the anchovies, chicken, ham, celery, egg whites and yolks, and pulp and chopped peel from 2 of the lemons. Thinly slice remaining lemon. Top bowl with parsley, put the horseradish in a mound in the center, and surround it with overlapping lemon slices. Dressing 2 tablespoons Dijon mustard 1/2 to 3/4 cup olive oil 3 tablespoons lemon juice 1 egg, beaten Salt, to taste Pepper, to taste Beat together all ingredients. Pour into a bowl and serve with the salad. Makes 4 to 8 servings.