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:
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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