Celeriac rémoulade with Parma ham

Serves 6

Skye Gyngell
Sunday 07 March 2010 01:00 GMT
Comments
This salad can be served as a starter, or as a light lunch accompanied by some crusty, peasant-style bread
This salad can be served as a starter, or as a light lunch accompanied by some crusty, peasant-style bread (Lisa Barber)

Your support helps us to tell the story

This election is still a dead heat, according to most polls. In a fight with such wafer-thin margins, we need reporters on the ground talking to the people Trump and Harris are courting. Your support allows us to keep sending journalists to the story.

The Independent is trusted by 27 million Americans from across the entire political spectrum every month. Unlike many other quality news outlets, we choose not to lock you out of our reporting and analysis with paywalls. But quality journalism must still be paid for.

Help us keep bring these critical stories to light. Your support makes all the difference.

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.

Join our commenting forum

Join thought-provoking conversations, follow other Independent readers and see their replies

Comments

Thank you for registering

Please refresh the page or navigate to another page on the site to be automatically logged inPlease refresh your browser to be logged in