Family friendly Italian

Bocconcini, celery, prosciutto and radish salad with mint dressing

Name: Bocconcini, celery, prosciutto and radish salad with mint dressing
Prep time: 15 min
Total time: 15 min
Yield: 6
Cuisine: /italian
Ingredients: 12 radishes, very thinly sliced; 6 celery stalks, thinly sliced on the diagonal; 1 cup small pale-green and yellow inner celery leaves; 12 bocconcini, thinly sliced; 18 kalamata olives; 6 large or 12 small prosciutto slices, torn in strips, then rolled; 3/4 cup (185ml) extra virgin olive oil; 2 tbs white wine vinegar; 3/4 tsp caster sugar; 1 1/2 tbs Dijonnaise; 1/4 firmly packed cup mint leaves

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15m

Bocconcini, celery, prosciutto and radish salad with mint dressing

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by Belinda Jeffery

Cook and author

Oct 03, 2015

The beauty of this salad lies in slicing all the vegetables as thinly as possible. If you have a mandoline slicer, it’s ideal for this dish.

12 radishes, very thinly sliced
6 celery stalks, thinly sliced on the diagonal
1 cup small pale-green and yellow inner celery leaves
12 bocconcini, thinly sliced
18 kalamata olives
6 large or 12 small prosciutto slices, torn in strips, then rolled

Dressing

3/4 cup (185ml) extra virgin olive oil
2 tbs white wine vinegar
3/4 tsp caster sugar
1 1/2 tbs Dijonnaise
1/4 firmly packed cup mint leaves

Method

1.

To make the mint dressing, thoroughly whisk all the ingredients, except the mint, together in a bowl with sea salt to taste, then set aside. Thinly slice the mint leaves, then whisk into the dressing just before serving so that it keeps it's vivid green colour. The remaining dressing will keep in a screw-top jar in the fridge for up to 2 weeks.
2.

For the salad, toss the sliced radish and celery, celery leaves and bocconcini in a large bowl.
3.

When you’re ready to serve the salad, add 3-4 tablespoons (1/4-1/3 cup) of the dressing and some olives (reserving a few olives to garnish each plate) to the bowl and gently toss together.
4.

Sit a small pile of salad on each plate (or scoop it into a wide, shallow bowl), tucking little curls of prosciutto here and there as you go. Scatter with the reserved olives, then serve.