English Corn Salad
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This tasty corn salad makes a great lunch or even dinner. Dill is a great condiment for the salad dressing, even if it’s a meat dish.
Ingredients for 6 people
600g smoked ham in pieces 6 carrots 1 fennel 1 large red onion 12 small onions; potatoes (new harvest preferred) 1 broccoli 2 bay leaves 5 whole white peppers
Salad dressing/1 dl mayonnaise 2 tbsp light mustard (Dijon, Colemans) 1 tbsp white wine vinegar 1 handful of fine dillsalt pepper
Stir the sauce and refrigerate.
Place the ham in a saucepan. Add water so that it is covered. Add the bay leaves and pepper and put the pan on the stove to simmer. Cook for 15 minutes.
Remove the meat to a chopping board and use a slotted spoon to remove the bay leaves and peppers from the stock. Add the washed potatoes to the pan. Add more water if necessary.
Dice the broccoli into florets and wash the carrots. Dice the onion and fennel (and add the fringes for decoration).
Once the potatoes have boiled for 5 minutes, add the remaining vegetables. Add more water if needed.
Let simmer for another five minutes and check that the potatoes are cooked but crispy. Pour off the water and chill the vegetables.
Cut the flaked chopped ham into small pieces.
When the vegetables are room temperature, pile the English corn salad onto plates, add the ham and garnish with dill. Serve the sauce from a separate cup.
