Ham Persillade With Mustard Potato Salad And Mashed Peas
Serves: 3
Iva Padberg
1 January 1970
Based on User reviews:
47
Spice
54
Sweetness
51
Sourness
44
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1.75 cups
Chicken Broth (reduced-sodium)1 large
Garlic (clove, minced)3 tbsps
Water1 cup
Mayonnaise2 tbsps
Dijon Mustard2 tbsps
Wine Vinegar (white-)1 cup
Cornichon (chopped)2 tsps
Marjoram (finely chopped)3 tbsps
Extra-Virgin Olive OilDirections:
1
Make ham persillade: Chop enough parsley leaves to measure 1 tablespoon; reserve
2
Chop remaining leaves and stems and simmer with broth and garlic in a small saucepan, covered, 5 minutes
3
Meanwhile, sprinkle gelatin over water in a medium bowl and let soften 1 minute
4
Strain broth through a fine-mesh sieve into bowl with gelatin and stir to dissolve
5
Season with salt and pepper
6
Set bowl in an ice bath and cool to room temperature, stirring
7
Toss ham with reserved parsley and divide among jars
8
Pour gelatin on top and chill until set, at least 1 hour
9
Chop enough parsley leaves to measure 1 tablespoon; reserve
10
Chop remaining leaves and stems and simmer with broth and garlic in a small saucepan, covered, 5 minutes
11
Meanwhile, sprinkle gelatin over water in a medium bowl and let soften 1 minute
12
Strain broth through a fine-mesh sieve into bowl with gelatin and stir to dissolve
13
Season with salt and pepper
14
Set bowl in an ice bath and cool to room temperature, stirring
15
Toss ham with reserved parsley and divide among jars
16
Pour gelatin on top and chill until set, at least 1 hour
17
Make potato salad: Whisk together mayonnaise, mustard, vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl
18
Stir in celery, cornichons, and potatoes
19
Whisk together mayonnaise, mustard, vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl
20
Stir in celery, cornichons, and potatoes
21
Mash peas: Pulse peas with marjoram, oil, 1/2 teaspoon pepper, and 1/4 teaspoon salt in a food processor to a coarse mash
22
Pulse peas with marjoram, oil, 1/2 teaspoon pepper, and 1/4 teaspoon salt in a food processor to a coarse mash
23
Assemble jars: Layer peas, then potato salad, over ham
24
Layer peas, then potato salad, over ham