When my friends, Mary and Ray, invited us over for a tapas and wine tasting party I went looking through my tapas cookbook to see what would be quick, easy and tasty to bring. I found this dish in a book I bought in the mid-’80s called “Tapas, The Little Dishes of Spain,” by Penelope Casas.
Blending these ingredients together may sound a little strange but it created a savory, sweet dish that even my finicky 13-year-old loved.
Mortadella and Ham Salad Tapas
March 28, 2010
: 20 min
: Easy
Ingredients
- Imported mortadella (1/4 pound
- thinly sliced and then cut into 2-inch-long julienne strips)
- Boiled ham (1/4 pound
- thinly sliced and then cut into 2-inch-long julienne strips)
- Imported pimiento or garlic peppers (About 3 ounces)
- Dill (2 tbsp., minced)
- Parsley (2 tbsp., minced)
- Carrot (1 small, scraped and then cut into 1-inch-long julienne strips)
- Mayonnaise (1/4 cup)
- Ketchup (1 tbsp.)
- Worcestershire sauce (1 dash)
- Salt and pepper to taste
Directions
- Step 1 In a bowl mix together the mortadella, ham, pimiento, carrot, dill, and parsley.
- Step 2 Make a dressing by stirring together the mayonnaise, ketchup, Worcestershire sauce, salt and pepper.
- Step 3 Fold the dressing into the ham mixture, blending well.
- Step 4 Serve immediately or let marinate for several hours in the refrigerator.
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