Dry-Cured Ham Rolls with Julienned Veggies in Anchovy Puree

Dry-Cured Ham Rolls with Julienned Veggies in Anchovy Puree

makes 8 rolls 

INGREDIENTS :

  • 4 thin slices of dry-cured ham

  • ¼ cucumber

  • ¼ daikon radish

  • ½ carrot

  • ½ green apple

Anchovy purée

  • 6 anchovy fillets

  • 2 garlic cloves

  • Juice of 1 lemon

  • 1 egg yolk

  • 300 ml (1 ¼ cup) olive oil

INSTRUCTIONS :

  • Peel the vegetables and the green apple. Cut them into ½ cm julienne strips with a knife or slice thinly.

Anchovy purée

  • Using a food processor, mix the anchovy fillets, garlic, lemon juice and egg yolk, then achieve a mayonnaise consistency by adding in the olive oil.

  • Mix the anchovy purée with the vegetables and roll everything up in ½ a slice of dry-cured ham, like spring rolls. Keep everything in an airtight container.

  • Serve with a green, spring mix-type salad, or with little vegetable sticks, to dip into the remaining anchovy purée.