Ham and Italian Salad
Description
It is a difficult question to answer, why this topping is called Italian salad, in Piemonte a similar recipe is called Russian salad. Most food historians believe it is a reference to a European tradition of mixing mayonnaise with vegetables. A former chef colleague of mine would always mention this piece of smørrebrød as her favourite, and it has to be the classic, no twist and turns, so if I omit the recipe, I would disappoint her. Anyway, the Italian salad has to be homemade.
Ingredients
Italian salad:
Open sandwiches:
*CLASSIC MAYONNAISE (Makes 300ml)
Instructions
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Start making the Italian salad.
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Cut the carrot into small cubes, 1 x 1 cm.
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Boil them in lightly salted water for 5 minutes then drain them.
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Blanch the peas for 1 minute and drain them.
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Mix crème fraiche, mayonnaise and Dijon mustard, add the drained carrots and peas. Season to taste with salt and pepper.
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For the sandwiches, place the rye bread slices on a cutting board and spread the butter evenly on each slice.
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Cover each slice of bread with a slice of ham in a way so that you get a bit of height.
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Place 2 tbsp of Italian salad upon the ham and decorate with chervil or chives. Sprinkle with pepper.
*CLASSIC MAYONNAISE
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Whisk the egg yolks in a bowl, then add the mustard and vinegar and whisk together for 5 minutes. I prefer to use a food processor or electric hand-whisk for this.
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Gradually add about half the oil, very slowly at first, whisking continuously, until thickened and emulsified. Continue adding the remaining oil gradually, whisking continuously. Season with a pinch each of salt and pepper.
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Store in a sterilized jar in the fridge for up to 2-3 weeks.