Dried Ham Rolls with Julienned Vegetables and Anchoiade
Flora Mikula, restaurant Flora Mikula, Paris. Flavors of Paris and the Ile-de-France. Total time: 15 to 30 minutes. Prep. time: 30 minutes. Cooking time: None. Difficulty: Easy. Chef's Note: These rolls are delicious served with a mesclun salad or some vegetables sticks to dip into the remaining anchoiade. Photo and collaboration: VFC and the Centre d'information des charcuteries et produits traiteurs.
⏱️ Prep: 30 min
Ingredients
| 4 | slices of fairly thin Dry ham |
| 1 | cucumber |
| 1 | long white radish |
| 2 | carrots |
| 1 | green apple |
| 6 | anchovy fillets (anchoiade) |
| 2 | cloves of garlic |
| 1 | egg yolk |
| 1 | Juice of lemon |
| 300 ml | olive oil |
Instructions
- Peel all the vegetables and the apple.
- Cut all the vegetables and the apple into 5 mm (1/4") sticks - you could also use a mandolin or a food processor with a grating blade.
- Make the anchoiade: process the anchovies, garlic, lemon juice and egg yolk in a food processor; gradually drizzle in the oil, as if making a mayonnaise, until thickened.
- Combine the anchoiade with the vegetables and roll them up in a half slice of dried ham like a spring roll. They will keep well in a closed container in the refrigerator.