Vegetable emulade on salad and ham

Name: Vegetable emulade on salad and ham
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 3 Eggs; 4 Cornichons; 1 red pepper; 1 medium onion; 3 TABLESPOONS mayonnaise; 150 g Skimmed milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TABLESPOONS Wine Vinegar; 4 leaves lollo bianco; 1/2 bunch Chives; 4 discs (30 g each) Black Forest cooked ham

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

3 Eggs
4 Cornichons
1 red pepper
1 medium onion
3 TABLESPOONS mayonnaise
150 g Skimmed milk yoghurt
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TABLESPOONS Wine Vinegar
4 leaves lollo bianco
1/2 bunch Chives
4 discs (30 g each) Black Forest cooked ham

Directions

1
Hard boil eggs in boiling water for about 10 minutes, rinse with cold water and peel. In the meantime cut the gherkins into thin slices. Clean, wash and cut the peppers into small cubes.
2
Onion peel and likewise throw dice. Chop 2 eggs and mix with gherkins, paprika, onion, mayonnaise and yoghurt. Season to taste with salt, pepper and vinegar. Clean, wash and pluck the salad into bite-sized pieces.
3
Cut the chives into long rolls. Arrange salad, ham and tartar sauce on plates. Serve garnished with slices of egg and chives.