Celeriac Salad with Parma Ham

From The Cookery YearCeleriac Salad with Parma Ham Recipe

The large celery-flavored root may be boiled or stir fried and can also be served raw in a salad.

Ingredients

• 1 small celeriac root (about 350 g/12 oz)
• 30–45 ml/2–3 tablespoons mayonnaise
• 1.25 ml/¼ teaspoon French mustard
• 225 g/8 oz prosciutto (Parma) ham, thinly sliced

How to make it  About 25 minutes



• 1

  Peel the celeriac. Cut it into thin slices and then into matchstick-thin pieces. Add the celeriac to a pan of boiling salted water and blanch for 2–3 minutes; drain in a colander and allow to cool. Blend together the mayonnaise and French mustard and toss the celeriac in this dressing.
• 2

  Arrange the Parma ham on individual plates, allowing three thin slices per person. Divide the salad between the portions.

For a delicious, and satisfying, supper dish, substitute salami for the prosciutto. Cut the salami into thin strips and serve the salad in baked potatoes.