Author Notes
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
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Ingredients
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2
Fuji apples
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1 1/2 cups
arugula
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1
small carrot
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1
celery stalk, only the light green part
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1/2 cup
small Cherry tomatoes, washed and dried
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4
thin slices Prosciutto
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4
bread sticks
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1 tablespoon
poppy seeds
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1/4 cup
Extra Virgin Olive Oil
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2 tablespoons
apple vinegar
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salt and freshly ground black pepper
Directions
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Dressing
Whisk together the vinegar and the salt. Whisk in the olive oil and set aside.
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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.
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Wash the celery stalk, cut in 1 ½ inch pieces and then cut them in matchsticks size as thin as possible.
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Wash 1 apple and cut in matchsticks using a mandolin with a blade attachment for julienne cuts.
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Put the apple, carrot and celery in a bowl and ad half the salad dressing and toss to coat.
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Wash the 2nd apple and cut in 4, remove stem and core and cut thinly on a mandolin with straight blade.
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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.
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Toss the arugula with the remaining salad dressing.
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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.
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