A moulded, gelatin-based salad, this dish is perfect for entertaining, particularly for brunches, luncheons or afternoon gatherings. Easy to slice and serve or just let guests do their own thing.

Molded Ham and Parsley Salad
Recipe type: Salads and Dressings
Serves: 6
  • Jambon Persille:
  • 2 envelopes unflavored gelatin
  • 1/2 Cup cold water
  • 27 1/2 ounces chicken broth
  • 4 Cups coarsely chopped ham
  • fat and skin removed
  • 2 Tablespoons tarragon wine vinegar
  • 2 cloves garlic; minced or pressed
  • 1 shallot; finely chopped, or
  • 2 green onions; finely chopped
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground allspice
  • 1/2 Cup finely chopped fresh parsley
  • butter or Boston lettuce
  • radishes; for garnish
  1. Sprinkle gelatin over the water in a medium saucepan; let stand 5 minutes.
  2. Place over medium heat, stirring until gelatin dissolves. Remove from heat and mix in chicken broth.
  3. Refrigerate, stirring occasionally, until mixture begins to thicken. Meanwhile, lightly mix ham, vinegar, garlic, shallot, cloves, and allspice in a 7 to 8-cup bowl or charlotte mold. Cover and refrigerate until ready to add gelatin mixture.
  4. Mix parsley into slightly thickened gelatin mixture. Pour over ham, mixing lightly to blend. Refrigerate until firm (at least 6 hours, or overnight, if you wish).
Yield: 6 servings.

To serve, unmold, or serve by spoonfuls from bowl, on lettuce-lined platter or individual plates. Garnish with radishes.

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