Revisited Vegetable Macédoine with Bone-In Ham and Lemon Mayonnaise

The vegetable macédoine is an iconic dish in French cuisine, known for its simplicity and versatility. Made from vegetables cut into small cubes, it is often served with mayonnaise. Although the macédoine is widely associated with French cuisine, it has an interesting origin and evolution.

Origin and History:

The term "macédoine" comes from the name of the historic region of Macedonia, located in northern Greece. The connection between the name of the dish and this region is not entirely clear, but it is likely that the use of this name relates to the idea of a mixture, diversity, and variety—characteristics associated with ancient Macedonia, whose people were known for their great cultural and geographical diversity.

As a dish, the vegetable macédoine seems to have been influenced by European culinary practices, particularly in France, where the presentation of vegetables in small cubes became popular in the 19th century.

First Written Mention:

One of the earliest written mentions of the vegetable macédoine dates back to the 19th century when French chef Antonin Carême, a pioneer of haute French cuisine, began including this type of preparation in his menus. However, the dish was not truly codified under this name until the 1800s.

The macédoine became particularly popular in bourgeois restaurants during the 19th century. It was a dish that featured simple vegetables, elegantly presented, and could be served both cold and hot.

Evolution of the Dish:

Initially, the vegetable macédoine was a hot dish, primarily made with seasonal vegetables such as carrots, peas, and green beans. Over time, especially after World War II, the dish evolved into a cold preparation. Mayonnaise became a key ingredient, and the macédoine gained a significant role at festive meals, buffets, and events in France and many other European countries.

The addition of corn, celery, or potatoes became common, depending on local preferences and ingredient availability. The vegetable macédoine was also incorporated into composed salad recipes.

Macédoine and Modern Cuisine:

Today, the vegetable macédoine is a relatively simple dish, but it remains a classic in cold buffets or as an accompaniment to main dishes. It is also commonly found in holiday meals or collective catering menus, where canned versions of the macédoine are frequently used.

Modern versions of the macédoine may include seasonal vegetables, fresh herbs, or even more contemporary additions such as grated cheese or hard-boiled eggs.

Revisited Vegetable Macédoine with Bone-In Ham and Lemon Mayonnaise

Here is a revised version of the vegetable macédoine, where the classic version is enhanced with bone-in ham and a tangy lemon mayonnaise for a more modern and flavorful twist.

Ingredients:

For the vegetable macédoine:

• 3 carrots (cut into cubes)
• 200g peas (fresh or frozen)
• 150g green beans (cut into pieces)
• 2 potatoes (cut into cubes)
• 1 celery stalk (cut into cubes)
• 100g corn (optional, canned or fresh)

For the lemon mayonnaise:

• 2 egg yolks
• 200ml olive oil or sunflower oil
• Juice of 1 lemon (adjust to taste)
• 1 tsp Dijon mustard
• Salt and pepper (to taste)
• Lemon zest (optional, for extra freshness)

For the bone-in ham:

• 150g bone-in ham, cut into small cubes (or strips, depending on your preference)

Preparation of the Revisited Vegetable Macédoine:

1. Prepare the vegetables:

   • Cook the potatoes in a large pot of salted water for about 10-12 minutes until tender. Drain them and let them cool.
   • In another pot, cook the carrots, green beans, and peas in boiling salted water for 5 to 7 minutes or until tender yet still crisp. Drain them and run under cold water to stop the cooking process.
   • If using corn, quickly cook it or open a can of corn.
   • Cut the celery into small cubes.

2. Prepare the bone-in ham:

   • Cut the bone-in ham into small cubes or strips. Choose a well-marbled piece of ham for more flavor and texture.

3. Prepare the lemon mayonnaise:

   • In a bowl, whisk the egg yolks with the Dijon mustard. Gradually add the oil, whisking continuously to create an emulsion. You can use an immersion blender to make this process easier.
   • Add the lemon juice, salt, and pepper, and continue mixing until you achieve a smooth mayonnaise.
   • For an extra citrusy touch, you can also add some lemon zest to enhance the flavor.

4. Assemble the macédoine:

   • In a large salad bowl, gently mix the cooked and cooled vegetables with the bone-in ham.
   • Add the lemon mayonnaise in small amounts, gently mixing to coat all the ingredients. Adjust the amount of mayonnaise to your taste. You can also reserve some for decoration.

5. Rest and Serve:

   • Cover the vegetable macédoine with plastic wrap and place it in the refrigerator for at least 1 hour to allow the flavors to blend.
   • Serve chilled. You can add a decorative touch with fresh herbs like parsley or tarragon, or even a little caviar for an elegant presentation if you want a more sophisticated version.

Variations and Tips:

• Cheese: You can add some crumbled goat cheese or grated cheeses for a creamy texture.
• Fresh herbs: Add chives or basil for a herby note.
• Vegetables: You can use other seasonal vegetables such as small turnips, zucchini, or spring onions to vary the macédoine.

Why This Version? The addition of bone-in ham and lemon mayonnaise brings new depth to this traditional dish. The bone-in ham, with its more pronounced texture and flavor, contrasts perfectly with the sweetness of the vegetables and the freshness of the citrusy sauce. The lemon mayonnaise, lighter and zestier than the classic version, complements everything by adding brightness, balancing the richness of the ham.

This revised version of the vegetable macédoine combines tradition and modernity, offering a delicious recipe full of freshness and character. It’s an excellent choice for a family meal, a buffet, or even a summer lunch.