Well, maybe not this green olive and peperoncini laden mixture spread on a bit o’ lightly toasted brioche shown, but close.
In truth, I’ve never worked out how the nice food folks at the University of Massachusetts made their tasty, and a bit sweet, ham salad; but I gamely take a stab at a new recipe every year or so.
This recipe comes to us from a Miss Leslie via Rachael Ray. Miss Leslie serves her ham salad on biscuits; but brioche worked, and rolling it up in a flour tortilla was a nice option as well (maybe a wee, tiny bit better option, in fact).
•1 lb cooked ham from the deli, 1/4-inch thick slices, diced – I had a 12-oz. can in the pantry (it was on sale, and I had a coupon)
•3 ribs celery, finely chopped
•1/2 cup olives with pimiento, drained, chopped – six or seven
•1 jalapeno pepper, seeded, finely chopped – I used some peperoncini
•4 scallions, finely chopped
•1/4 cup chopped flat-leaf parsley – a couple of handfuls of leaves
•1/3 cup mayonnaise, just enough to bind salad
•3 tbsp prepared yellow mustard
•3 tbsp dill pickle relish – I used 2 tbsp sweet relish
•Salt and black pepper – I passed on the salt, figuring the olives and the ham had enough sodium to hold things together
Combine in a bowl and adjust seasoning to taste.
A mighty-fine lunch, if I do say so myself.