In its purest form, the vinaigrette served with this dish captures the subtle essence of lemongrass. Be sure to use a mild olive oil, which allows the herbaceous quality of the lemongrass to shine.
Celeriac & prosciutto rolls:
½ (about 1 pound) large celeriac, peeled
2 teaspoons fresh lemon thyme leaves
Scant 1 teaspoon snipped fresh rosemary
¼ teaspoon fresh ground pepper
2 tablespoons olive oil
16 slices proscuitto, thinly sliced and cut to about 4 inches in length
2 cups microgreens
Aged Balsamic Vinegar for garnish
5 stalks lemongrass, outer leaves removed
½ cup mild olive oil
2 tablespoons rice wine vinegar
1 tablespoon hot water
Prepare the prosciutto rolls:
Preheat oven to 400° F. Line a baking sheet with parchment paper.
Julienne the peeled celeriac to measure 3 cups. Combine with thyme, rosemary, pepper and olive oil.
Place about 2 tablespoons celeriac mixture crosswise at narrow end of each proscuitto slice and tightly roll. Place on prepared baking sheet. Bake in 400° F oven about 20 minutes or until proscuitto is crisp.
Prepare the lemongrass vinaigrette:
Bruise the lemongrass stalk by hitting the stalk with a chef’s knife, using the opposite side of the blade. Coarsely chop the lemongrass. Place the olive oil in a small, heavy bottomed saucepan. Add the lemongrass. Place over low heat and cook, just until oil is hot. Remove from heat. Allow to infuse for at least 6 hours. Strain into a clean glass jar.
Place 2 tablespoons of the rice wine vinegar in a mixing bowl. Add the hot water. Whisking continuously, add 3 tablespoons of the infused olive oil until emulsified. Taste. Season with salt and freshly ground pepper. Adjust seasonings.
In a large bowl, lightly dress the microgreens with the lemongrass vinaigrette. On salad plates, place two proscuitto rolls in the center of the plate, one end on top of the other in a “v” shape. Place a small mound of the dressed greens in the wide part of the “v”. Drop dots of aged balsamic vinegar around the plate.
Recipe and photo by Donna Marie Zotter