Celery Root & Apple Salad with Roasted Walnuts & Prosciutto

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Celery Root & Apple Salad with Roasted Walnuts & Prosciutto 

Fresh, crunchy texture of finely julienned celery root, or celeriac as some of us may know it, and tart green apples pairs so well with a simple savory-sweet dressing in this salad. Brighten it up by adding chopped chives and parsley and a savory bite of cured Italian meat- Prosciutto di Parma. Sprinkle with toasted walnuts on top. 

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Ingredients: celery root, apples, walnuts, parsley, chives, Prosciutto di Parma, extra-virgin olive oil, white wine or champagne vinegar, dash of honey, lemon juice, salt and freshly ground black pepper.

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Using a vegetable peeler, shave the tough outer skin off your celery root.

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Using a mandoline or a long sharp knife, julienne the root finely. Transfer to a bowl and drizzle with lemon juice to prevent from discoloration.

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Core the apples.

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Julienne the apples finely on the mandoline or using a sharp knife.

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Transfer   julienned apples  to a bowl. Combine dressing ingredients and pour over the salad. Sprinkle with chopped chives, parsley and season with salt and freshly ground black pepper. Mix to combine. Garnish each plate with crunchy walnuts and a slice of prosciutto on top.

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Bon Appétit!
Svitlana

Celery Root & Apple Salad with Roasted Walnuts & Prosciutto

recipe details

Serves 6 

Ingredients

For the salad

  • 1 large celery root, trimmed, peeled
  • 2 small Granny Smith apples, cored, julienned
  • ¼ cup walnuts, toasted
  • 2 tablespoons parsley, finely chopped
  • 1 tablespoon chives
  • 6 slices Prosciutto di Parma 

For the dressing

  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon white wine or champagne vinegar
  • Either pinch of sugar or dash of honey
  • Lemon juice
  • Salt and freshly ground black pepper

Directions

  1. Using a mandoline, julienne celery root and apples thinly, transfer to a large bowl.
  2. Combine dressing ingredients and pour over the salad. Sprinkle with chopped chives, parsley and season with salt and freshly ground black pepper to taste. Mix to combine. Let stand covered at room temperature for 15-20 minutes before serving to let the flavors mingle and soften the salad.
  3. Garnish each plate with crunchy walnuts and a slice of prosciutto on top.

 

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