Recipe 12: Prosciutto Celeriac salad

Don’t know about you but celery root intimidates me. It looks really complicated to deal with and I’ve never cooked with it before now. I never cooked anything with tarragon either. But I’m a sucker for prosciutto on anything (pizza, pasta, charcuterie boards. YUM) so I knew this recipe would be good despite the other mysterious ingredients.

The Shopping Experience

I’ve been having some good luck with shopping these days (Thank God!). All the ingredients were found in one store. My celery root looked much smoother than the ones I’m used to seeing but there were only smooth ones available at my grocery store. I confirmed with a worker in the produce section it was indeed celery root so we were good to go!

The Cooking Experience

This recipe, unlike the one before it, felt very fast to put together. I ended up grating the celery root instead of julienning it with a mandolin or by hand; not after the debacle of Tahini Carrot Slaw. I will say that grating the celery root made it more watery than I think it would have been if I chopped it properly but it’s definitely not worth the time and effort sans mandolin.

Aside from that, the recipe called for 2 slices of prosciutto per plate but I ended up using 3. Luckily I bought a pack of about 10-12 slices, which means I can make this again in the next couple of days. Not complaining about that though!

The Eating Experience

This might be an overstatement (if that is a thing) but this salad was delicioso! It was creamy and tangy from the celery root and yogurt dressing, and smoky and salty from the prosciutto. The tarragon added a slight floral note that really fills the mouth with flavour. For inquiring minds that haven’t tried celery root yet, it tastes like a lighter version of celery with the texture of an apple.

Final Thoughts

I don’t think my description makes this salad sound particularly mind-blowing but trust me, it’s definitely worth a try and I’m actually craving it as I’m writing this! Fair warning: it’s very more-ish so you might want to buy extra ingredients so you can make it twice.

Total estimated cook time: 10 minutes

Total actual cook time: 28 minutes