Capricciosa Salad, without eggs in the preparation, an easy and quick no-cook recipe, perfect for filling sandwiches and brioche bread.

And it’s also great as an appetizer, served in a single bowl or in individual small bowls.

This is the base recipe that I used to fill Christmas tigelle, and I prefer it for its simplicity.

If you don’t want to make the mayonnaise, you can easily use your favorite brand.

A couple of tips if you want to make it.

Mine is eggless, to make it use sunflower oil and cow’s milk or plant-based milk cold from the fridge.

Store it in a clean, airtight jar for up to 4 days.

So don’t overdo the amounts!!

Below are some recipes where you can use capricciosa salad.

Ingredients

Tools

To make Capricciosa Salad, eggless in the mixture, first clean the celeriac by removing the outer part and cutting it first into thin slices and then into julienne.
To prevent it from turning dark, place it in a bowl covered with water and lemon juice.
Peel the carrot and proceed to cut it first into thin slices and then also into julienne.
To speed up the process you can use already prepared julienne carrots.
Then cut the cheese into cubes and then the cooked ham and keep them aside covered, in a bowl in the fridge.
In the blender jug pour the sunflower oil cold from the fridge, the tablespoon of vinegar, the salt, and then the milk.
Mix at intervals to prevent the blades from overheating and the mayonnaise from curdling, until you get a firm but creamy mixture.
Add the tablespoon of mustard to the mayonnaise.
Mix again with the blender quickly for a few moments and transfer the mixture into a bowl or a large jar.
Combine the drained celeriac and carrot, patted dry with a cloth, the cheese and the cooked ham, and mix well.
Close the jar, store in the fridge, and use the capricciosa salad for up to 48 hours at most.