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Salad with ham and mushrooms

Salad with Ham and Mushrooms

Nourishing, easy to make, and very tasty! This salad with ham and fried mushrooms can be served warm or chilled. It works as an appetizer or a hearty snack, and is very good for dinner.

Maria

Recipe author

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Composition / ingredients

Servings:

Ham

300

Champignons (small)

250

Hard cheese

150

Eggs

Vegetable oil

Mayonnaise

Dill

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 35 % 12 g

Fats 65 % 22 g

Carbohydrates 0 % 0 g

245 kcal

GI: 0 / 0 / 0

Cooking method

Cooking time: 25 min

Step 1:

How do you make a salad with ham and mushrooms? First, measure out the ingredients. You can use any cheese you like — hard, semi-hard, soft, brine, or fresh. You could even try it with smoked cheese, for those who like that. The mayonnaise can be vegan, made with aquafaba, for example.
Step 2:

Cut the cheese into medium cubes. Keep in mind you'll cut all the other ingredients to match the size of these cubes, so the salad looks neat and pretty.
Step 3:

Hard-boil the eggs, cool them, and peel. Cut the eggs into medium cubes.
Step 4:

Cut the ham into medium cubes as well.
Step 5:

Clean the mushrooms, rinse them, and cut each in half (or smaller if your mushrooms are large).
Step 6:

Heat a skillet with vegetable oil. Fry the mushrooms until golden, stirring. Transfer the mushrooms to a napkin or paper towel to soak up the excess fat. If you skip this, the salad will turn out greasy.
Step 7:

In a salad bowl, combine all the chopped ingredients. Dress them with mayonnaise and stir. Taste for salt and add more if needed. Sprinkle with fresh chopped dill and serve. Enjoy!

Instead of fresh mushrooms you can use frozen or dried (you'll need 5 to 6 times less dried than fresh). Thaw frozen mushrooms however is convenient (in the microwave on the right setting, say — check your appliance's manual) and drain the liquid. Or, if the amount of liquid in the recipe isn't critical, use them without thawing. Dried mushrooms should be washed well, since they aren't washed before drying, then soaked in cold water for at least 2 to 3 hours.
You can swap the champignons for porcini or slippery jacks, but account for the difference in the order and timing of cooking.
Use an oil with a high smoke point for frying! Every oil is good only up to a certain temperature — its smoke point, beyond which it starts to burn and form toxic compounds, including carcinogens. Unrefined oils, with rare exceptions, have a low smoke point: they're full of unfiltered organic particles that scorch quickly. Refined oils handle heat better and have a higher smoke point. If you're cooking in the oven, in a pan, or on the grill, make sure you use a high-smoke-point oil. The most common ones: refined sunflower, olive, and grapeseed.