Capricciosa salad: the recipe for the famous rich and delicious Piedmontese aperitif

Preparation: 15 mins Rest: 30 mins Difficulty: Easy Servings for: 4 people Picture ingredients Mayonnaise 200g

ham cooked in a single slice 100g Emmental 100g Carrots 2 white wine vinegar 2 tablespoons Lemon 1 Celeriac 1 small sweet mustard

The capricciosa salad is a simple but very tasty dish, typical of Piedmontese cuisine. A festive starter based on carrots and celeriac cut into julienne strips, cubes of cooked ham and slices of cheese, richly seasoned with a delicious sauce obtained by mixing mayonnaise with sweet mustard.

Similar to the Russian salad , it differs above all in the method of preparing the vegetables which, in the first case, are blanched in boiling water, while here they are finely cut with a knife and left to marinate raw in a bowl with vinegar and a pinch of salt. Once ready, you can serve it on a single platter, to open a lunch or dinner with distinguished guests, offer it in pretty individual portions at aperitif time or use it to garnish appetizing tartines and tartines .

For best results, we suggest collecting the vegetables, as they are sliced, in a bowl of ice water acidulated with lemon juice: this way they will not turn black and will remain firm and crunchy.

There are many variations of this recipe, made with the addition of the most varied ingredients: capers, gherkins, tuna fillets in oil, peppers, grilled chicken, shrimp, smoked salmon… If you want, for a lighter result, you can replace the mayonnaise with equal amounts of Greek yogurt, or you can flavor the salad with a pinch of turmeric or chopped chives.

Discover how to prepare the capricciosa salad by following the step-by-step procedure and tips. If you liked this recipe, also try the kale and carrot salad .

How to prepare a capricious salad

Step 1

Cut the carrots, peel them, cut them finely with a potato peeler1 and cut them into julienne strips. As they are ready, collect them in a bowl with iced water and the juice of 1/2 lemon: this way they will remain crunchy and will not blacken.