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curried-ham-salad

Photo by: Joseph De Leo
Comments: 0
 

Recipe

The only trick here is good knife work: everything should be diced into fairly small, uniform bits so that you get lots of flavors in each bite.

Yield : Makes 6 hearty servings, enough for 6 full sandwiches

Ingredients

  • ¼ pound not-smoked, wet-cured ham, such as prosciutto cotto, diced
  • 1 medium red bell pepper, cored, seeded, and diced
  • 3 celery stalks, minced
  • 1 medium shallot, minced
  • 1 cup unsalted, roasted cashews, chopped
  • ½ cup mayonnaise (regular, low-fat, or fat-free)
  • 3 tablespoons mango chutney
  • 2 tablespoons lime juice
  • 2 tablespoons minced peeled fresh ginger
  • 2 teaspoons bottled curry powder

Directions

1. Mix everything in a large bowl, cover, and refrigerate for a couple hours to blend, the flavors, The ham salad can be stored, covered, in the refrigerator for up to 2 days.

Notes

You needn’t limit your choice of curry powders, to the standard yellow variety. There are almost as many powders as there are cooks in india. You probably don’t want to dump in a powder that’s basically flavored cayenne (read the label carefully), but you can certainly go well beyond the average by choosing from the astounding array of powders at Indian markets or their online locations.


© 2010 Bruce Weinstein and Mark Scarbrough
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on using low-fat mayonnaise.

286kcal (14%)
27mg (3%)
36mg (59%)
38mcg RAE (1%)
365mg
80mg
9g
8g
2g
19g
11mg (4%)
408mg (17%)
4g (20%)
20g (32%)
2mg (12%)
 

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