Saturday, February 6, 2010

Saturday Test Kitchen, part one: Ham salad on Ezekiel toast points


We're treating Saturdays as experimental days in our kitchen.  I'd long wanted to adapt a few classic dishes that seem to lend themselves well to the carb-free diet and this week that meant ham and cheese souffles.  Michael got really hungry while waiting for this morning's main event, so he whipped up a little ham salad as only Michael can.  He served it up on Ezekiel bread toast points.  I think something like this would make a wonderful and relatively healthy appetizer.  I will persuade Michael to post his recipe later.

1 comment:

Michael said...

It's pretty simple really.

maybe an ounce of deli sliced ham (I prefer the delicious product of a local smokehouse called Burgers), diced

a dill pickle half, finely diced (I used Claussens)

One rib of celery, peeled and diced

green parts of three scallions, sliced into thin rings

maybe 2 tbl of mayo

combine all ingredients. salt only a little, to taste, as ham is already salty. a fresh grinding of black pepper is nice. garnish with some of the onion. Voila.

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