Ham Persillade with Mustard Potato Salad and Mashed Peas
A delightful layered dish featuring ham persillade set in savory gelatin, topped with a tangy mustard potato salad and fresh mashed peas with marjoram. Perfect for a sophisticated make-ahead meal.
Ingredients
- •6 sprigs parsley
- •1¾ cups reduced-sodium chicken broth
- •1 clove garlic
- •2 teaspoon unflavored gelatin
- •3 tablespoons water
- •¾ pound baked ham
- •½ cup mayonnaise
- •2 tablespoons Dijon mustard
- •2 tablespoons white-wine vinegar
- •2 ribs celery
- •¼ cup cornichons
- •1 pound boiled potatoes
- •10 ounce frozen baby peas
- •2 teaspoons marjoram
- •3 tablespoons extra-virgin olive oil
- •4 jars wide jars
- •1 garnish celery leaves
Cooking Instructions
- 1.
Chop enough parsley leaves to measure 1 tablespoon; reserve. Chop remaining leaves and stems and simmer with broth and garlic in a small saucepan, covered, 5 minutes.
5 min
- 2.
Meanwhile, sprinkle gelatin over water in a medium bowl and let soften 1 minute. Strain broth through a fine-mesh sieve into bowl with gelatin and stir to dissolve. Season with salt and pepper. Set bowl in an ice bath and cool to room temperature, stirring.
15 min
- 3.
Toss ham with reserved parsley and divide among jars. Pour gelatin on top and chill until set, at least 1 hour.
60 min
- 4.
Whisk together mayonnaise, mustard, vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Stir in celery, cornichons, and potatoes.
10 min
- 5.
Pulse peas with marjoram, oil, 1/2 teaspoon pepper, and 1/4 teaspoon salt in a food processor to a coarse mash.
5 min
- 6.
Layer peas, then potato salad, over ham.
5 min