Sensational and fresh Olivier salad with Iberian ham. ASMR

Iberian ham

🥗Healthier: turkey ham

💰Cheaper: prosciutto

Turkey ham is lower in fat and calories, while prosciutto offers a similar flavor profile.

Peel the potatoes and boil them in plenty of salted water until tender. Cool and set aside.

Boil the frozen peas for 4 minutes.

Boil the green beans in plenty of salted water for 5 minutes. Cut into three pieces.

Place the eggs in a saucepan with cold water, coarse salt, and a splash of vinegar. Once it starts boiling, cook for 9 minutes.

Finely chop the pickles. Grate the green apple.

In a pan over low heat, render the diced Iberico ham to extract the fat. Separate the rendered fat and the ham pieces, setting both aside.

Mix the rendered ham fat with the mayonnaise, Dijon mustard, and Greek yogurt.

Cut the cooled potatoes into cubes. Peel and cut the eggs into eighths, reserving one egg for decoration. Julienne the green onions, reserving some for decoration.

In a bowl, mix the potatoes, peas, green beans, eggs, pickles, green onions, grated apple, diced ham, and the mayonnaise mixture.

Using a round mold, form a disk of the salad mixture on a plate. Create a rose with the thin slices of Iberico ham by rolling them and slightly pressing the center. Place two pieces of boiled egg, two or three olives, and some julienned green onions on each side of the salad disk.

Cooking Techniques

Spice Level:

Allergens