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Ham and Italian Salad

Type of Cuisine: ,
Portions: 4
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:
  • 100 g carrots (peeled)
  • 100 g peas (freshly shelled or frozen)
  • 2 tbsp crème fraiche 38 %
  • 1 tbsp mayonnaise*
  • 1 tbsp Dijon mustard
  • salt and freshly ground pepper
    • Open sandwiches:
  • 4 slices rye bread
  • salted butter (for buttering the bread)
  • 4 big slices of ham
  • 8 tbsp Italian salad
  • 3 tbsp chervil
  • freshly ground pepper
    • *CLASSIC MAYONNAISE (Makes 300ml)
  • 2 organic egg yolks
  • 1 tbsp Dijon mustard
  • 1 tsp white wine vinegar
  • 250 ml flavourless cold-pressed oil
  • ¼ tsp sea salt flakes and freshly ground pepper
Instructions
  1. 1
    Start making the Italian salad.
  2. 2
    Cut the carrot into small cubes, 1 x 1 cm.
  3. 3
    Boil them in lightly salted water for 5 minutes then drain them.
  4. 4
    Blanch the peas for 1 minute and drain them.
  5. 5
    Mix crème fraiche, mayonnaise and Dijon mustard, add the drained carrots and peas. Season to taste with salt and pepper.
  6. 6
    For the sandwiches, place the rye bread slices on a cutting board and spread the butter evenly on each slice.
  7. 7
    Cover each slice of bread with a slice of ham in a way so that you get a bit of height.
  8. 8
    Place 2 tbsp of Italian salad upon the ham and decorate with chervil or chives. Sprinkle with pepper.
    9. *CLASSIC MAYONNAISE
  9. 9
    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.
  10. 10
    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.
  11. 11
    Store in a sterilized jar in the fridge for up to 2-3 weeks.
Leggi online: https://trinehahnemann.com/recipe/ham-and-italian-saladham-and-italian-salad/