Today, a Rich Piedmontese Capricciosa Salad, full of flavor and very simple to prepare. You can further enrich this Capricciosa Salad with the vegetables you like.
For instance, we’ve added some bell peppers (cut into very thin strips) and some pickles that we love, I still remember my grandmother adding boiled eggs on top, and she knew a thing or two since she was Piedmontese.
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So, use your imagination, but remember to serve it with slices of toasted bread so you can put a nice scoop of this Rich Piedmontese Capricciosa Salad on top.
You can cut the vegetables with a mandoline for a less crunchy result, but I assure you that if you cut them by hand, they will be perfect, crunchy to the right point, then enrich it with homemade mayonnaise, and it changes everything.
Perfect for the holiday table, whether it’s Christmas, New Year, or Easter, but also for a family gathering, to accompany the barbecue on April 25th or May 1st, this salad is the simplified sister of Russian Salad, here the vegan version.
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Below are more salads for the holidays, and then right after the photo, let’s find out how to prepare the Rich Capricciosa Salad Appetizer!!
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 20 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Rich Piedmontese Capricciosa Salad
- 5.3 oz cooked ham
- 4.2 oz emmentaler (or Gruyère)
- 2 carrots
- 1 celery root
- Half red bell pepper (optional)
- 1.8 oz pickled gherkins
- 2 tablespoons white wine vinegar
- 7.1 oz mayonnaise (preferably homemade)
- 1 teaspoon mustard
- 2 pinches salt
- to taste mixed salad greens (to decorate the plate and serve)
Tools
- 1 Mandoline
- 1 Immersion Blender
- 1 Bowl
Preparation of Rich Piedmontese Capricciosa Salad Appetizer
To prepare the Rich Capricciosa Salad Appetizer, first peel the celery root and slice it thinly with a mandoline.
Then, cut each slice into very thin strips and place them in a bowl with cold water and white wine vinegar.
The step with water and white vinegar prevents the celery root from browning and makes it crunchy.
Meanwhile, peel the carrots and slice them with a mandoline or a sharp knife into very thin slices, then into matchsticks.
Do the same with the bell pepper, remove the white filaments and seeds, and slice it thinly.
Slice the cooked ham into strips and do the same with the cheese, then coarsely chop the pickled gherkins.
Prepare the mayonnaise following my recipe found among the ingredients; you can easily use store-bought if you don’t have time or inclination.
Drain the celery root from the water and gather all the vegetables in a large bowl, season with salt and mustard.
Add the mayonnaise, ham, and cheese, and mix everything very well.
Cover the bowl with cling film and let it rest in the refrigerator for 30 minutes or more if you prepared it well in advance.
When ready to serve your Rich Capricciosa Salad Appetizer, remove the cling film and turn it out onto a serving plate.
Decorate with the mixed salad greens already dressed, some cherry tomatoes cut into flower shapes, and a few sliced pickled gherkins.
Serve it with slices of toasted country bread.
How to store the Rich Capricciosa Salad Appetizer
You can store it in the refrigerator for 1 day well sealed in the bowl with cling film to prevent it from oxidizing.
More recipes
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FAQ (Frequently Asked Questions)
How else can I serve it besides as a salad?
You can use it to fill sandwiches, omelet rolls, crostini, canapés.
What else can I add to make it even richer
If you want to enrich it, you can add pickled artichokes, pitted black olives, and blanched peas.
