Celeriac is nutty and sweet, and the depth and richness of this dressing beautifully balances the smokiness of the ham. A scattering of walnuts strewn over at the last minute completes the dish. Serve as a starter, or as a light lunch accompanied by some crusty, peasant-style bread.
For the dressing
1 tbsp Dijon mustard
4 tbsp crème fraîche
Sea salt and freshly ground black pepper
1 celeriac
24 very fine slices of prosciutto
A handful of walnuts, roughly chopped
A few sprigs of parsley
Put the mustard in a bowl and stir in the crème fraîche. Add a small pinch of salt and a couple of grindings of black pepper. Set aside while you prepare the rest of the salad.
Using a sharp knife, cut away the outer layer of the celeriac, cut the remainder into eighth-inch rounds and then into fine batons. Spoon over the dressing and toss together lightly but thoroughly – your fingers are the best tools. Place a little dressed celeriac on to each plate, followed by a slice of prosciutto, and continue to layer. Scatter over the walnuts, a little very finely chopped parsley and serve.
Subscribe to Independent Premium to bookmark this article
Want to bookmark your favourite articles and stories to read or reference later? Start your Independent Premium subscription today.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies