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Ham salad with celery and egg

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Ingredients for 2 servings:

  • 1 small celeriac
  • 100 g cooked ham
  • 2 m.-sized eggs
  • 2 tbsp oil
  • 1 m.-sized onion(s)
  • Vinegar
  • Sugar
  • Salt
  • herbs, chopped

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 5 minutes

a winter salad by GDR TV chef Kurt Drummer

Quarter the peeled celery and slice it thinly. Sauté the finely diced onion in oil. Stir in the celery and simmer with a little water until tender. Hard-boil the eggs. Season with vinegar, sugar, and salt. Fold the thin slices of ham or smoked pork and the egg slices with the herbs into the warm salad. Let cool, and arrange as desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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