Olivier Salad with Duck Ham
⏳ Time
1 hour
🥕 Ingredients
16
🍽️ Servings
5
Description
This recipe was shared with us by John Smith, chef at popular American bistros.
Ingredients
- Ham - 7.1 oz
- Carrot - 10.6 oz
- Potato - 10.6 oz
- Chocolate eggs - 3 pieces
- Green Peas - 1.8 oz
- Pickles - 5.3 oz
- Salt - 0.2 oz
- Vegetable Oil - 17 fl oz
- Scallions - 0.1 oz
- Pea shoots - 0.1 oz
- Sugar - 0.7 oz
- Water - 1 qt
- Mustard Greens - 0.5 oz
- Garlic - 0 oz
- Meyer Lemon Juice - 0 fl oz
- Worcestershire Sauce - 0 fl oz
Step by Step guide
Step 1
Wash the carrot and potato, season with salt to taste, and add two tablespoons of vegetable oil.
Step 2
Mix well and place in a preheated oven at 356°F for about 40–50 minutes.
Step 3
Remove the cooked vegetables from the oven, let them cool, and peel.
Step 4
Cut into small cubes.
Step 5
Boil 3 eggs in boiling water for 7–10 minutes. Cool, peel, and cut into small cubes.
Step 6
Prepare the brine for the peas. Pour water into a saucepan and place over medium heat. Add half a teaspoon of salt and sugar.
Step 7
Once the brine boils, add the peas to the saucepan for 1–2 minutes.
Step 8
Drain the peas in a sieve and rinse with cold water.
Step 9
Cut the pickles into small cubes.
Step 10
Make homemade mayonnaise: blend 2 eggs, gradually adding mustard, a pinch of salt, garlic, lemon juice, and Worcestershire sauce.
Step 11
Slowly pour in 500 ml of vegetable oil while mixing well. The mayonnaise is ready.
Step 12
In a deep bowl, mix the carrot, potato, eggs, pickles, and marinated peas. Dress with the homemade mayonnaise and mix well.
Step 13
Slice the duck ham thinly.
Step 14
Wash the green onion and chop finely.
Step 15
Plate the salad, arrange the duck ham around the edge, and garnish with pea microgreens and green onion.
Step 16
Serve.
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