Hand Mixer - Essential for making mashed peas smooth and creamy.
Mandoline Slicer - For slicing vegetables uniformly, which is key for consistent cooking.
High-Speed Blender - Great for pureeing or blending ingredients like garlic and herbs in a persillade.
Stainless Steel Pot - Ideal for boiling potatoes for the salad; good heat conductivity is beneficial.
Paring Knife - For precise cutting, particularly useful when dealing with delicate ingredients like peas.
Measuring Cup and Spoons - Necessary for accurately measuring ingredients to ensure the dish's success.
Potato Masher - A traditional tool for making mashed potatoes, providing a rustic texture if preferred.
6 long parsley sprigs, divided
1 3/4 cups reduced-sodium chicken broth
1 large garlic clove, minced
2 teaspoon unflavored gelatin (from 1 envelope)
3 tablespoons water
1 (3/4-pound) piece baked ham, cut into 1/2-inch cubes (2 cups)
1/2 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons white-wine vinegar
2 celery ribs, finely chopped (1 cup)
1/4 cup chopped cornichons or sour gherkins
1 pound boiled potatoes, peeled and cut into 1/2-inch cubes (2 1/2 cups)
1 (10-ounce) box frozen baby peas, thawed
2 teaspoons finely chopped marjoram
3 tablespoons extra-virgin olive oil
Equipment: 4 (16-ounce) wide jars or containers with lids
Garnish: celery leaves
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
About