3 hearts of romaine, thinly sliced crosswise
1 Rotisserie Chicken (I’d use the Lemon Pepper flavor from the grocery store), carved into breasts, wings and legs
10-12 very good anchovies (salt packed)
1 lemon, diced
4 yolks of hardboiled eggs, minced
1 bunch fresh cilantro, chopped
1/2 pound small white onion (I’d use pearl onions), cooked and peeled
Salt and pepper to taste

Garnish with:
Red Grapes, barely blanched
Blanched young green beans
Edible flowers (optional)

1/4 tsp salt
2 rounded tbsp Dijon mustard
1/4 cup balsamic vinegar
1 cup olive oil
(combine salt, mustard and vinegar, blending well.  Gradually add the olive oil, a small amount at a time, whisking continually to emulsify the dressing).

Arrange the lettuce in a serving dish.  Remove the skin and meat from the chicken wings and breasts, and cut meat into thin slices.  Alternate the slices with about 10 of the anchovies, sliced if desired, on top of the lettuce and around dish.  Remove the skin and meat from the chicken legs, and cut the meat into small dice.  Combine with the lemon, egg yolks, cilantro, and any remaining anchovies (chopped), if desired.  Heap the mixture in the middle of the dish, piling it up as high as possible.  Place the largest onions on top of the salamongundy.  Arrange the rest of the onions around the edges of the dish.  To serve, pour dressing over the salad, season with salt and pepper, and garnish with grapes, green beans, and flowers.

*Adapted from “Dining With The Washingtons.”  Salamongundy is a late-seventeen-century dish, “suitable for the table of a great house or to be offered to special guests.”