Name: Pear and celeriac salad with prosciutto
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 1/4 cup (60ml) walnut oil; 1 tablespoon vegetable oil; 1 tablespoon apple cider vinegar; 2 pears; 100 gram celeriac, cut into thin matchsticks; 100 gram baby spinach leaves, washed, drained; 50 gram wild rocket leaves, washed, drained; 1/2 cup (50g) walnut halves; 8 slice small thin (120g), prosciutto; halved bread, to serve

Ingredients

1/4 cup (60ml) walnut oil

1 tablespoon vegetable oil

1 tablespoon apple cider vinegar

2 pears

100 gram celeriac, cut into thin matchsticks

100 gram baby spinach leaves, washed, drained

50 gram wild rocket leaves, washed, drained

1/2 cup (50g) walnut halves

8 slice small thin (120g), prosciutto

halved bread, to serve

Method

1.Combine the oils and vinegar in a large bowl and whisk to combine. Season with a little sea salt and freshly ground black pepper.

2.Peel, core and slice the pears and add them to the bowl. Toss to ensure the pear is coated in the dressing.

3.Add the remaining ingredients, except prosciutto, and toss to combine. Divide the salad among four serving bowls and top with the prosciutto.

4.Serve with warm crusty bread.

Not suitable to freeze.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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