Barbara Kafka

Celery Root, Smoked Mozzerella and Prosciutto Salad

(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.


Makes 6 servings

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