Prosciutto di parma with celery remoulade
Rated 5.0 stars by 1 users
Servings
1-2
Finely grated raw celery in truffle mayonnaise, with capers, arugula, and served with Parma ham, is a taste match made in heaven. Perfect as a light and simple lunch dish, or served in smaller portions, as a small tasty appetizer.
Ingredients
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2 tablespoons Truffle mayonnaise
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1 tablespoon yogurt
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1 small shot cold water
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½ teaspoon dijon mustard
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1 pinch sugar
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1 small squeeze lemon juice
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1 tablespoon capers, drained and coarsely chopped (optional)
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1 teaspoon finely grated horseradish (optional)
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½ small celery stick, peeled and grated
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1 handful arugula, torn into small pieces
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4 slices prosciutto di parma
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Fresh pepper
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Truffle olive oil
Directions
Combine the truffle mayo with the yogurt and water. Add the capers, mustard, grated horseradish, lemon juice, a pinch of sugar, and ground pepper to the mixture.
Coat the grated celery and arugula with the dressing.
Arrange the ham slices on the plates and place a pile of "remoulade" (the salad mixture) in the middle. Top with fresh pepper and a drizzle of truffle oil.
