(from Vegetable Love, page 180)
Insalata Caprese, interspersed slices of mozerella and tomato, dribbled with basil vinaigrette is a classic of summer. This is a similar invention for winter.
2 tablespoons Dijon mustard
3 tablespoons red wine vinegar
½ cup olive oil
Pinch kosher salt
Freshly ground black pepper
1/3 cup celery root, peeled and trimmed, cut into matchsticks
24 very thin slices prosciutto
24 very thin slices smoked mozzarella
2 tablespoons chopped Italian parsley
Place the mustard in a bowl and whisk in the vinegar. Gradually whisk in the oil, beginning with drops and then increasing to a steady stream. Season with salt and pepper. Fold in the celery root.
Overlap 4 mozzarella and 4 prosciutto slices across each of 6 salad plates.
Strew the celery root and dressing over the middle. Sprinkle with parsley.