Discover the zest of Venetian salad with a ham twist
I often spend New Year's Eve in an intimate setting with family or friends. Everyone brings something to eat, and the time until midnight pleasantly passes with conversations and board games.
A safe solution for the veggie snack is the Venetian salad, which retains the components of the traditional dish but introduces an element of freshness. One ingredient is key.
A salad that tastes best the next day
There is little time for cooking between Christmas and New Year's Eve. Many people travel between relatives, sometimes hundreds of miles away from their current location. That's why a salad you can prepare the day before works so well at this time. Just like the classic vegetable salad, the Venetian salad also reaches its full flavor the next day.
The secret ingredient of the Venetian salad
What adds vigor to the traditional vegetable salad is ham. You can choose a milder poultry cold cut, like turkey, or lean pork ham.
To prepare a large bowl of salad, you need:
- 14 oz of ham,
- 4 medium-sized potatoes,
- 2 carrots,
- 4 eggs,
- 4 pickles,
- 7 oz of canned peas,
- 4 tablespoons of mayonnaise,
- 1 teaspoon of table or Dijon mustard,
- Salt and pepper to taste.
Simple recipe for salad with ham and vegetables
- Start as usual—boil the potatoes and carrots with their skins on until soft. Be careful not to overcook them, as the delicious salad will turn into a sticky mush.
- After cooling, peel the vegetables and cut them into cubes.
- Boil the eggs until hard, and then cut them into cubes, as well as the pickles.
- If you have sliced ham, cut it into squares about 0.5 inches in size.
- Add canned peas, mayonnaise, mustard, salt, and pepper.
- Finally, add chopped dill. Mix all the ingredients in a bowl and store the salad in a closed container in the refrigerator.
