Dry-Cured Ham Rolls with Julienned Veggies in Anchovy Puree

makes 8 rolls 

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INGREDIENTS :

• 4 thin slices of dry-cured ham

• ¼ cucumber

• ¼ daikon radish

• ½ carrot

• ½ green apple

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Anchovy purée

• 6 anchovy fillets

• 2 garlic cloves

• Juice of 1 lemon

• 1 egg yolk

• 300 ml (1 ¼ cup) olive oil

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INSTRUCTIONS :

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

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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.