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Macédoine is a salad composed of small pieces of fruit or vegetables. Vegetable Macedonia or Macédoine de légumes nowadays is usually a cold salad or hors d’oeuvre of diced vegetables served with mayonnaise. Of course, a good homemade mayonnaise will turn this simple starter salad in something quite special, so I highly recommend taking the time to make your own, if at all possible. I added a few flagolets or lima beans that I had left over to mine but this is not part of the classic recipe so I have not included them below. I wanted to serve my macédoine for lunch so included a few slices of excellent ham freshly shaved by my local butcher.

Serves 4 to 6


350g / 12oz carrots
150g / 5oz long turnips
180g / 6oz fine green beans
500g / 1 lb fresh peas
Small bunch of chives, chopped finely
450g / 1 lb ham (jambon blanc de Paris) sliced thinly
Salt and freshly ground black pepper
For the mayonnaise
1 egg yolk
1 teaspoon fresh lemon juice
1/2 teaspoon strong Dijon mustard
1 teaspoon white wine or champagne vinegar
3/4 cup / 180 ml sunflower oil
Salt and freshly ground black pepper


Start with the mayonnaise
Combine egg yolk, lemon juice, vinegar, mustard, and 1/2 teaspoon salt in a medium bowl
Whisk until blended and bright yellow, about 30 seconds
Whisking constantly, add 1/4 cup oil to yolk mixture, a few drops at a time, about 4 minutes
Gradually add remaining 1/2 cup oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes (mayonnaise will be lighter in color)
Cover and chill
Can be made up to 2 days ahead
Keep chilled
Peel the carrots and turnips, trim the green beans and shell the peas
Cut the veggies into small cubes
Cook all the vegetables separately in lightly salted boiling water, 7 minutes for carrots, 5 minutes for turnips, 6 minutes for the green beans and 4 minutes for the peas
Drain, plunge in ice cold water to retain the colour and allow to cool
Combine all the vegetables in a bowl, add chives and mayonnaise
Season to taste and toss lightly
Divide the salad between the plates and add a slice or two of ham