Recipes
Kelsey Barnard Clark’s Green Eggs and Ham
Makes 12 servings
Image Credits
Photo by Antonis Achilleos
ingredients
For the CHIMICHURRI
- 1 cup chopped onion
- ¾ cup extra-virgin olive oil
- ½ cup red wine vinegar
- ½ cup chopped cilantro
- ¼ cup chopped flat-leaf parsley
- 3 or 4 garlic cloves
- 1 teaspoon salt, plus more to taste
for the PICKLED MUSTARD SEEDS
- 1 cup dried mustard seeds
- ½ cup apple cider vinegar
- ¼ tsp salt
for the HERB SALAD
- ¼ cup chopped flat-leaf parsley
- 2 tablespoons whole dill fronds
- 2 tablespoons minced chives
- 2 tablespoons chopped tarragon leaves
- ½ cup thinly sliced country ham or prosciutto
Method
- For the chimichurri: Combine the onion, oil, vinegar, cilantro, parsley, garlic, and salt in a food processor and purée until smooth. Taste and adjust the salt. Set aside.
- For the pickled mustard seeds: Combine the mustard seeds, vinegar, 2 cups of water, and the salt in a small saucepan over medium heat and bring to a boil. Immediately lower the heat to low and simmer for 20 minutes, or until tender. Strain and let cool before using. If not using immediately, keep refrigerated in an airtight container for up to 3 months.
- For the herb salad: Toss the herbs together in a small bowl. Pro tip: You can do this the day before, cover them with ice water, and refrigerate overnight. Simply drain and dry the herbs on a paper towel when ready to use. They’ll be as fresh as if you just picked them.
- To assemble: Prepare a dozen Classic Deviled Eggs. Top each with a slice of ham, a drizzle of chimichurri, a sprinkle of herb salad, and a dollop of mustard seeds.
Divider
Reprinted with permission from Southern Grit: 100+ Down-Home Recipes for the Modern Cook (Chronicle Books, 2021) by Kelsey Barnard Clark. Copyright text and photographs © 2021 by Kelsey Barnard Clark and Antonis Achilleos.Links
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