Austrian Ham Salad

© Katherine Stetson

This is not an authentic recipe – in fact I’ve never seen a recipe for it.  The Austrians use peas and canned carrots in their filling. But we prefer something a little more piquant as shown below.

Serves six as an appetizer or two for an entrée:

  • 6 cups mesclun salad
  • 6 slices of ham (Virginia or Black Forest)
  • 4 slices provolone cheese, shredded
  • 1/3 cup chopped celery
  • ¼ diced roasted red pepper
  • ¼ chopped green olives
  • 2 tablespoons chopped dill pickle
  • 1 tablespoon chopped capers
  • 1 tablespoon mayonnaise
  • 1 tablespoon sour cream
  • 1 teaspoon course ground Dijon mustard
  • ½ teaspoon smoked paprika
  • ½ teaspoon prepared horseradish
  • several grindings of freshly ground pepper
  • 1/3 cup Sherry Vinaigrette, or to taste
  • hard-boiled eggs, quartered, as garnish

In a small bowl, combine the mayonnaise, sour cream, mustard, paprika and horseradish and mix well.  Stir in the celery, pepper, olives, pickle, capers and ground pepper.

Lay a ham slice on a piece of wax paper and spoon some of the mixture onto the lower third of the slice.  Roll tightly and proceed with the rest of the ham.  Any leftover filling can be used to garnish the top of the finished salad.

Place mesclun in a bowl and toss gently with the vinaigrette and provolone shreds.  Divide the salad amongst the plates and lay the ham rolls on top.  Garnish with hard-boiled egg quarters and several grindings of pepper.

Copyright © Katherine Stetson, all rights reserved.