Hamboro' Salad is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic style salad of mixed greens with potatoes, apple, smoked salmon, anchovies, hard-boiled eggs and beef shavings in a vinaigrette dressing. The full recipe is presented here and I hope you enjoy this classic British version of: Hamboro' Salad.
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This is a classic recipe for a Victorian version of Hamboro' Salad that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 380.—HAMBORO' SALAD.
Prepare a salad composed of any kind of lettuce, endive, celery, &c. ; to this add a few slices of young potatoes, apple, smoked salmon, and anchovies ; season with oil, vinegar, pepper and salt ; and strew lightly over the surface some grated Hamboro' beef ; garnish round with slices of hard-boiled eggs.
The Hamboro' beef referred to in this recipe is what the Victorians knew as Hambury (Hamboro') beef. This was cured beef that was then dried. The process of making was similar to that for Dutch Beef, except that it was dried subsequent to curing. The beef was typically pared or grated to serve. It can be substituted with any kind of dried beef or beef jerky.
Modern Redaction
Ingredients:
1 head of loose-leaf lettuce, leaves separated and washed
1 endive, shredded
1 head of celery, shredded
100g rocket (arugula) leaves
4 baby potatoes (Charlotte are good), boiled, cooled and sliced
1/2 apple, coarsely grated
4 slices of smoked salmon, shredded
4 anchovy fillets, chopped
6 tbsp olive oil
3 tbsp wine vinegar
salt and freshly-ground black pepper, to taste
4 tbsp grated Hamboro' beef (or any dried beef or beef jerky, such as biltong
6 hard-boiled eggs, sliced
Method:
Line a salad bowl with the lettuce leaves and shred any that are left over. In another bowl, combine the shredded lettuce leaves, endive, celery, rocket leaves, potatoes, apple, smoked salmon and anchovy fillets. Whisk together the olive oil and vinegar in another bowl and season to taste with salt and black pepper. Pour over the salad mixture and toss to combine.
Turn this mixture into the lettuce-lined bowl then top with the grated beef and garnish with the hard-boiled egg slices.
