Parížsky Šalát

Mise en Place (Metric)

• 300 g High-quality cooked ham (cut into 2mm julienne)
• 100 g Dill pickles / gherkins (kyslé uhorky, cut into fine julienne)
• 80 g Canned or blanched sweet green peas (drained thoroughly)
• 60 g Yellow onion (extremely fine brunoise, rinsed in cold water and drained)
• 150 g Good-quality mayonnaise (Hellmann’s/Duke’s or homemade)
• 15 g Yellow mustard (or classic Slovak/Dijon plnotučná horčica)
• 10 ml Pickle brine (from the jar)
• 5 ml Worcestershire sauce
• 4 g Granulated sugar
• Fine sea salt & freshly ground black pepper (to taste)

Method & Service Parameters

1. Cut Meats & Pickles: Slice the ham into neat, uniform 2mm x 40mm matchsticks (julienne). Cut the dill pickles into matching fine julienne.
2. Whisk Dressing: In a mixing bowl, whisk together mayonnaise, mustard, pickle brine, Worcestershire sauce, sugar, salt, and black pepper until smooth and emulsified.
3. Combine: Add the julienned ham, pickled cucumber, rinsed and squeezed dry onion brunoise, and well-drained sweet peas to the dressing.
4. Fold: Fold everything together gently using a silicone spatula until all ingredients are evenly coated without breaking the peas.
5. Balance: Taste and adjust seasoning with a touch more pickle brine for acidity or sugar to balance.
6. Chill & Cure: Cover tightly and refrigerate for at least 2 hours (ideally overnight) to mature flavors. Serve chilled with fresh crusty bread (rožky or rye loaf).