4 eggs
1 long French loaf
5 tablespoons mayonnaise
1 small lettuce
225 grams sliced ham sausage
1 carrot
1 stick celery
Bunch of radishes
1 onion
2 tablespoons wine vinegar
4 tablespoons oil
1 tablespoon chopped parsley
Salt and pepper
175 grams frozen peas
225 grams sliced salami
100 grams cheddar cheese
2 tablespoons natural yogurt
¼ teaspoon paprika powder
Few dill and parsley sprigs for garnishing or cheese


-Hard boil the eggs, plunge into cold water, shell and leave to cool.
-Slice the outer crust off the top of the loaf lengthways, to within 5 cm of each end. Scoop out some of the bread, and coat the inside of the loaf with 4 tablespoons mayonnaise.
-Separate the lettuce into leaves; wash, drain thoroughly and use to line the inside of the loaf.
-Cut the ham sausage into fine strips.
-Wash and scrape the carrot and slice into small fingers.
-Wash the celery and radishes and slice very finely.
-Peel the onion and cut into rings.
-Place the sausage, carrot, celery, radishes and onion rings together in a bowl.
-Whisk the vinegar with the oil and chopped parsley, season with salt and pepper and stir into the salad.
-Blanch the frozen peas in boiling water for 5 minutes and leave to cool.
-Cut the salami into fine strips, dice the cheese, and place the peas, salami and cheese together in a bowl.
-Make a dressing with the remaining mayonnaise, the yogurt and paprika, season with salt and pepper and stir into the salami mixture.
-Fill the inside of the loaf with alternate spoonfuls of the ham, sausage and salami salads.
-Slice each egg into 8 wedges and arrange in the salad.
-Garnish with sprigs of parsley and dill or cheese, and serve.


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