I should call this Woldorfini Salad – in truth, the salad is based on the famous Waldorf salad but with all Italian ingredients and an Italian salad dressing, because I really don’t appreciate that much mayonnaise and I like light salad dressings. A great salad for a light dinner - vegetables, proteins and just a little starch. —Maria Teresa Jorge
1 1/2 cups
celery stalk, only the light green part
small Cherry tomatoes, washed and dried
thin slices Prosciutto
Extra Virgin Olive Oil
salt and freshly ground black pepper
In This Recipe
Whisk together the vinegar and the salt. Whisk in the olive oil and set aside.
Peel the carrot, cut it in 1 ½ inch pieces and cut them in matchsticks using a mandolin with a blade attachment for julienne cuts.
Wash the celery stalk, cut in 1 ½ inch pieces and then cut them in matchsticks size as thin as possible.
Wash 1 apple and cut in matchsticks using a mandolin with a blade attachment for julienne cuts.
Put the apple, carrot and celery in a bowl and ad half the salad dressing and toss to coat.
Wash the 2nd apple and cut in 4, remove stem and core and cut thinly on a mandolin with straight blade.
Roll one Prosciutto slice on each bread stick, starting at the top and leaving part of the breadstick without Prosciutto so you can hold it.
Toss the arugula with the remaining salad dressing.
Put half of the arugula on a plate. Pile in the middle half of the mixed cut apple and vegetables. Sprinkle with the poppy seeds. Decorate with the apple slices, add the tomatoes, and add 2 breadsticks per plate.