25 MINSDELISALADPORKOVERNIGHT

Parížsky Šalát

Classic Slovak deli salad made with finely julienned cooked ham, tender sweet peas, pickles, and a balanced mustard-mayo dressing (best when rested).

YIELD4 Portions (~650 g Total Yield)
PREP20 mins
COOK0 mins

Ingredients

Salad Base

  • 300 g High-quality cooked ham, cut into 2 mm 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)

Dressing & Seasoning

  • 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 gherkin jar)
  • 5 ml Worcestershire sauce
  • 4 g Granulated sugar
  • To taste: Fine sea salt & freshly ground black pepper

To Serve

  • Fresh Slovak rožky (or fresh crusty rolls / sliced bread)

Method

  1. Prep the Ham & Pickles: Slice the cooked ham into neat, uniform 2 mm julienne matchsticks. Cut the dill pickles into matching fine julienne strips.
  2. Tame the Onion: Cut the yellow onion into an extremely fine brunoise. Place in a small fine-mesh sieve, rinse under cold running water to eliminate harsh raw sulfur notes, and drain thoroughly on paper towels.
  3. Whisk the Dressing: In a large mixing bowl, whisk together the mayonnaise, yellow mustard, pickle brine, Worcestershire sauce, granulated sugar, fine sea salt, and freshly ground black pepper until completely smooth and emulsified.
  4. Combine: Add the julienned ham, julienned pickles, rinsed onion brunoise, and drained sweet peas to the dressing. Using a flexible spatula, gently fold until every ingredient is evenly coated without crushing the tender peas.
  5. Taste & Balance: Taste the salad and adjust the seasoning if needed with a touch more salt, pepper, or a few drops of pickle brine.
  6. Chill & Mature: Cover tightly and refrigerate for at least 2 hours (ideally overnight) to allow the ingredients to marry and the dressing to penetrate the ham.
  7. Serve: Serve cold straight from the fridge alongside fresh, crisp Slovak rožky or crusty bakery rolls.
Chef's Tip: Precision knife cuts are key—keeping both the cooked ham and pickles at a tight 2 mm julienne ensures the dressing coats evenly and gives the salad its signature light, cohesive deli texture.