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Salad with ham, cucumbers, cheese and egg

Salad with Ham, Cucumbers, Cheese, and Egg

A delicious salad for a holiday or any other day. This salad is best eaten fresh, right after you make it — that's when it tastes best. Serve it with white or dark bread, crackers, or a baguette. Wash it down with whatever drink suits the occasion — champagne, say, if you're celebrating something. This dish will please you with how easy and budget-friendly it is and with its bold flavor.

sharlis

Recipe author

Salad with ham, cucumbers, cheese and egg

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Composition / ingredients

Servings:

Ham

200

Hard cheese

Cucumbers

150

Eggs

Mayonnaise (67% fat content)

100

Spices dry (garlic pepper)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 10 g

Fats 67 % 22 g

Carbohydrates 3 % 1 g

243 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

Step 1:

I used a large, smooth greenhouse cucumber and cut off a bit more than half to get 150 grams. Wash the cucumber and dice it. First I cut it into three rounds, then each round into sticks, and the sticks into cubes.
Step 2:

Hard-boil the eggs for 10 minutes. Then cover them with cold water to cool. Peel and dice them like the cucumber. I always use a round egg slicer with a square grid — it's faster — but you can just cut them with a knife. Eggs with a bright orange yolk (such as farm eggs) are best — they're tastier and look more vivid in the salad.
Step 3:

Peel the casing off the ham and cut it into strips — I cut medium-thick strips, but you can go thicker or thinner as you like.
Step 4:

Grate the hard cheese on the coarse side. The key is to use real, good-quality cheese — avoid processed "cheese products."
Step 5:

In a bowl of the right size, combine all the prepared ingredients: ham, cheese, eggs, and cucumber. If you're not serving the salad right away, hold off on the cucumber and add it only just before serving, or it will weep and the salad will lose its flavor. I added a dry "garlic pepper" seasoning. Alternatively, sprinkle the dish with ground black pepper and dried garlic to taste.
Step 6:

Dress the salad with mayonnaise. Mine is 67% fat; you can use a lower-fat one or homemade, which is best. Mix everything gently. It's also better to add the mayonnaise just before serving, since the salad doesn't need extra time to soak.