Prosciutto Celeriac Salad from Jamie Oliver’s 5 Ingredients book is bold and punchy, creating so much flavour from the celeriac, mustard, yoghurt and tarragon. I found this recipe a little too overpowering, but that’s just down to my personal taste. It’s certainly memorable for sure and relatively quick to prep if you’ve got the right equipment to finely slice the celeriac.
If you’re wondering what to do with leftover celeriac, have a bash at corned beef hash, chicken chasseur (which also uses tarragon incidentally) or smoked trout salad when the weather is a bit warmer. If you’re a tarragon lover, do check out creamy chicken and tarragon pots with rosemary potato wedges, poulet au vinaigre or smashed-up chicken which all taste sensational.
Recipe: Prosciutto Celeriac Salad
Calories: 192 per portion
Book: Jamie Oliver – 5 ingredients
Prep time: Approx 20 minutes
Cooking time: n/a
- 200g celeriac
- 2 tsp wholegrain mustard
- 2 heaped tablespoons Greek yoghurt
- ½ bunch of fresh tarragon
- Extra virgin olive oil
- Red wine vinegar
- Sea salt
- Ground black pepper
Cost per portion: Approx £1.32
Peel the celeriac, then finely slice into matchsticks with good knife skills, using the julienne cutter on a mandolin (use the guard!), or a coarse box grater.
In a bowl, dress the celeriac with the mustard, yoghurt and 1 tablespoon each of extra virgin olive oil and red wine vinegar. Scrunch and massage together.
Pick in the tarragon leaves, mix well, then taste and season to perfection with sea salt and black pepper.
Divide between two plates, then wrap the prosciutto in waves around the outside. Drizzle with 1 teaspoon of extra virgin olive oil and sprinkle from a height with a pinch of pepper.