• Marinated sliced mushrooms — 150.0 g
• Celery stalks — 4.0 pcs
• Ham — 125.0 g
• Iceberg lettuce — 1.0 head
• Hard-boiled eggs — 2.0 pcs
• Mayonnaise — 4.0 tbsp
• Vegetable oil — 4.0 tbsp
• Salt — NaN
• Sugar — 1.0 tsp
• Parsley leaves — NaN

📘 Instructions

1. Step 1: 1. To prepare this savory Belgian-style Victoria Salad, start by draining the marinated mushrooms thoroughly.
2. Step 2: 2. Wash the celery stalks, remove the leaves, and slice them into thin strips.
3. Step 3: 3. Dice the ham into small cubes and fry in a pan over medium heat until golden and crispy.
4. Step 4: 4. Rinse and dry the iceberg lettuce, then tear it into bite-sized pieces and place in a large salad bowl.
5. Step 5: 5. Peel the hard-boiled eggs and slice them into rounds.
6. Step 6: 6. In a separate bowl, whisk together mayonnaise and vegetable oil. Season with salt and sugar to create a creamy dressing.
7. Step 7: 7. Add the celery, mushrooms, and fried ham to the lettuce. Pour the dressing over the mixture and toss gently.
8. Step 8: 8. Carefully fold in the sliced eggs to preserve their shape.
9. Step 9: 9. Garnish with fresh parsley leaves and serve with crusty bread or toasted baguette slices. Ideal for holiday meals or a filling lunch.