Salmagundy: Warm Roast Chicken Salad With Summer Slaw | Guest Recipes | Nigella's Recipes | Nigella Lawson

Ingredients

• 1 whole very, very good chicken (roughly 1.5kg in weight)
• 3 soup spoons olive oil
• 1 - 2 different blousy lettuce (such as Bibb or Webbs)
• a small bunch of mint (leaves picked and torn)
• a bunch of bright, fresh watercress
• 150 grams new potatoes (scrubbed and boiled)
• 3 soft-boiled organic eggs (peeled and cut in half)
• 150 grams green beans (topped, tailed, boiled and cooled)
• 4 ripe tomatoes (cut into quarters or sixths)
• a pinch of fresh marjoram and summer savory too, if possible (leaves carefully picked)
• 2 oranges (peeled and segments removed from between each membrane)
• 6 - 8 anchovy fillets
• 1 soup spoon salted capers (soaked for 30 minutes in cold water, then drained)
• 24 black olives Niçoise or Kalamata (stones removed)
• 1 heaped soup spoon chopped flatleaf parsley
• 1 small savoy cabbage
• the leafy heart of a head of celery
• 6 spring onions
• juice and grated zest of 1 unwaxed orange
• juice and grated zest of 1 unwaxed lemon
• 3 soup spoons extra virgin olive oil
• 1 soup spoon organic cider vinegar