Piedmontese salad is a delicious starter (often served as a main course) of French or Russian origin whose origins are not very well clarified. 20 minutes flat and you can serve a starter worthy of the name to your guests. Easy to make but to succeed perfectly, you absolutely must know some little tricks. Today I present to you the best recipe for Piedmontese salad that you will make at home in no time. You will therefore need the following ingredients:
INGREDIENTS
- 2 tomatoes
- 2 pickles
- 200g of ham
- 4 eggs
- salt
- 1 sprig of parsley
- 20g mustard
- 1 cl of wax vinegar
- 1 egg yolk
- 20 cl of oil
- 6 potatoes
- 150 ml of cream
- Cheese
- Pepper
Total time
Preparation: 20min Rest: – Cooking: 25min
PREPARATION
1
Start by cooking your potatoes. Choose firm-fleshed potatoes such as roseval or amandine for example or any other floury-fleshed potatoes to prevent them from disintegrating. Peel and cut into cubes, then put in a saucepan with water and cook for 10 to 15 minutes at a simmer, so do not boil, and add salt at the end of cooking. When they are cooked, remove with a spider and put in a salad bowl containing cold water and leave to cool. ⇒ To check if the potatoes are cooked, simply prick them with a knife, if it goes in easily and comes out smooth, then the potatoes are cooked
2
After the potatoes, put the eggs in another pan and salt and cook for 15 minutes. Above all, do not forget to add salt, this will allow the shells to be removed easily. Also add a tablespoon of white vinegar to allow the eggs to coagulate quickly in case there is a break or crack during cooking. After 10 minutes, remove the eggs and immerse in cold water until cool, this will also make it easier when you remove the shells;
3
Then cut the tomatoes in half, then carefully remove the seeds with a knife and then cut into cubes. To avoid having too much tomato juice (which is not pleasant) in the Piedmontese, pour the cut tomatoes into a colander, add a little salt, mix and place the colander on a bowl to allow the water contained in the tomato to seep out;
4
Then cut the hams into cubes. It would be better to take a piece of ham, it will have much more flavor or use a ham of at least 1cm thickness;
5
Cut the pickles into small slices and pour into a salad bowl along with the apples that you have drained, the ham, the tomatoes and set aside. Use a large salad bowl to be able to mix easily later.
6
It's time to make the mayonnaise! First separate the egg yolk from the white and put the yolk in a bowl, add the mustard and mix well with a whisk until you get a homogeneous mixture;
7
Next, add the oil in a drizzle, as you mix. Do this until the oil is well incorporated and the mixture begins to thicken;
8
Once the oil is fully incorporated, whisk vigorously for about 15 seconds. To bring back a little acidity, add a dash of cider vinegar and continue whisking until the mixture has a compact and creamy texture;
9
Then add the cheese and mix. This will make the mayonnaise taste less like egg yolk; You can add liquid cream instead of cheese. It's all up to you;
10
Add salt and pepper and pour the mayonnaise into the apple bowl;
11
Finally, finely chop the parsley, shell the eggs and cut into large cubes, then pour into the preparation and mix gently. Check the seasoning, add pepper and salt if necessary; ⇒ At this stage, you can mix your salad with your fingers to prevent it from getting any more crushed than that. Just wash your hands properly, put on food or non-food gangs and mix gently. Your Piedmontese salad is ready. Serve and enjoy immediately or keep cool for 1 hour for a better tasting experience.
