Caesar-style pasta, apple and celery salad with Provençal olive oil PDO

Huile d'olive de Provence PDO
Intense flavour
Salade de pâtes, pommes, céleri façon Caesar à l’huile d’olive de Provence AOP
A PDO
Preparation
15 min
A PDO
Cooking time
10 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Starter Main course Vegetarian

Ingredients

A PDO
For 4 personnes
  • 500g of penne-style pasta
  • 1 to 2 Gala apples, washed and diced
  • 3 stalks of celery, finely sliced
  • ½ celeriac
  • The juice of one lemon
  • 1 small lettuce
  • 1 handful of roughly chopped walnuts
  • 100 g of cheddar, in chunks
For the sauce:
  • ½ plain yoghurt
  • 1.5 teaspoons of mustard
  • 1 clove of garlic
  • 2 teaspoons of olive oil from Provence PDO
  • 2 teaspoons of grated Parmesan
  • Salt, pepper

Tip

We recommend using a full-flavoured olive oil from Provence, PDO, for its aromas of herbs and raw artichoke, which may be complemented by notes of banana, hazelnuts, fresh almonds and tomato leaves. There may be a hint of spiciness on the finish. You can also use one of these PDO olive oils: Aix-en-Provence, Nîmes, Haute-Provence, Corsica – Oliu di Corsica, Vallée des Baux-de-Provence.

Instructions

  • Cook the pasta according to the instructions on the packet.

  • Drain them, then leave them to cool until they are completely cold (run them under cold water to save time). Set aside.

  • Peel and grate the celeriac. Wash the lettuce leaves.

  • In a salad bowl, mix together the diced apple, chopped celery and grated celeriac, pour the lemon juice over the top, then give it all a stir. Set aside.
  • Arrange the lettuce leaves on the plates. Place the pasta on top. Sprinkle with the mixture of apples, walnuts and Cheddar.
  • Prepare the sauce by blending all the ingredients in a blender until the mixture is creamy.
  • Pour over the salad. Season and serve.

Tip

We recommend using a full-flavoured olive oil from Provence, PDO, for its aromas of herbs and raw artichoke, which may be complemented by notes of banana, hazelnuts, fresh almonds and tomato leaves. There may be a hint of spiciness on the finish. You can also use one of these PDO olive oils: Aix-en-Provence, Nîmes, Haute-Provence, Corsica – Oliu di Corsica, Vallée des Baux-de-Provence.
We recommend...

For this recipe, we recommend a PDO huile d'olive de Provence (intense taste), for its aromas of herbs and raw artichoke, which are sometimes complemented by notes of banana, hazelnut, fresh almond and tomato leaf.

If you don’t have any, then opt for an PDO huile d'olive d'Aix-en-Provence, a PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de la Vallée des Baux-de-Provence or PDO huile d'olive de Corse – Oliu di Corsica.

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