Celeriac Salad with Parma Ham

Celeriac Salad with Parma HamFrom The Cookery YearCeleriac Salad with Parma Ham Recipe

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  • prep 20 min    cook 3 min
  • serves 4

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


  • 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.

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