Capricciosa Salad

Ingredients

Gruyere: 50 gr.
Carrot: 100 gr.
Celeriac: 100 gr.
White wine vinegar: 1 spoon
Mustard: 1 teaspoon
Fine salt: j.e.
Baked ham: (only one slice) 50 gr.
Mayonnaise: 300 ml.

prep 10 min
servings 4

Preparation

Wash and peel the celeriac and carrots, then cut them finely to the Julien;
put them in a bowl and add the vinegar, a pinch of salt and mix well.

Cut the cheese and cooked ham into thin strips, add them to the vegetables.

Incorporate the mayonnaise and mustard in the end;
mix the ingredients very well and place in the refrigerator for at least an hour. Serve the cold capricciosa salad.

Storage

Keep the capricious salad in the fridge in a bowl with the lid, at most for one day.