Salads
This Bergdorf Goodman Gotham Salad brings high-end restaurant elegance to your table with its signature celery crowns and smoky tomato velouté. 💛 The dish balances crisp textures, rich flavors, and refined presentation—perfect for special occasions or when you want to impress guests without the fuss.
Every element is thoughtfully assembled to create a salad that feels luxurious yet approachable.
The foundation of this salad lies in its crisp celery crowns, which add a delicate crunch, and the smoky tomato velouté, a velvety dressing that ties everything together.
High-quality ingredients like prosciutto, avocado, and fresh herbs elevate the dish, while the careful balance of flavors ensures each bite is harmonious. This isn’t just a salad—it’s a showstopper that delivers restaurant-quality results at home.
What makes this recipe special is the foolproof technique for achieving that signature crunch and velvety texture without shortcuts. Whether you're serving it for a dinner party or treating yourself to a gourmet meal, the assembly process is straightforward yet refined.
The key is in the preparation and plating—every detail matters to capture that Bergdorf Goodman touch.
Once you master this salad, you’ll have a go-to elegant dish that’s as beautiful as it is delicious. The combination of textures and flavors makes it versatile enough for any occasion, yet sophisticated enough to feel like a true culinary achievement.
Let’s bring this iconic salad to life in your kitchen.
Ingredients for bergdorf goodman gotham salad
High-end ingredients that deliver restaurant-quality crunch and velvety texture at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Celery Stems 🧅 | 3 whole | Thick, firm, organic preferred |
| Extra-Virgin Olive Oil 🫒 | ½ cup | High-quality, fruity variety |
| Fresh Prosciutto 🥓 | 6 oz | Thinly sliced, high-quality |
| Avocados 🥑 | 2 whole | Ripe, Hass variety preferred |
| Cherry Tomatoes 🍅 | 1 ½ cups | Vine-ripened, halved |
| Smoked Paprika 🌶️ | 1 tsp | For smoky velouté depth |
| Fresh Basil Leaves 🌿 | ½ cup | Packed, stems removed |
| Fresh Thyme Leaves 🌿 | 1 tbsp | Packed, finely chopped |
| Garlic Cloves 🧄 | 2 cloves | Fresh, minced |
| Red Wine Vinegar 🍷 | 2 tbsp | Dry, aged variety |
| Dijon Mustard 🍯 | 1 tsp | Mild, for velouté balance |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Fine grain preferred |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Coarse grind preferred |
| Pecorino Romano Cheese 🧀 | ½ cup | Freshly grated, aged |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
The celery crowns are the star—thick, organic stalks from Whole Foods or your local farmers market make all the difference. Look for stalks that are crisp and vibrant, not woody or yellowed. For the prosciutto, Oscar Mayer or La Quercia are reliable choices, but any high-quality, thinly sliced variety works. Avocados should be ripe but firm—press gently, they should yield slightly. Cherry tomatoes? Heirloom or vine-ripened from the grocery store’s produce section, halved just before serving to keep them crisp. The smoked paprika adds that signature Gotham smokiness—Penzeys or McCormick are solid options, but avoid the pre-seasoned blends.
No prosciutto? Thinly sliced roasted red peppers or smoked turkey breast work in a pinch. Substituting avocados? Ripe pear slices add a similar creamy texture. For the velouté, if you're short on time, store-bought tomato velouté from Trader Joe's (their roasted garlic version) can be spiked with extra smoked paprika. Fresh herbs are non-negotiable here—dried oregano at half the amount won’t cut it. The garlic should be freshly minced (pre-minced jars lack punch), and the red wine vinegar? Bartles & Jaymes or Annie’s are crowd-pleasers. For extra richness in the velouté, a splash of high-quality balsamic glaze (like Giovanni Rossi) elevates it to next-level.
Celery crowns stay crisp for 3 days in the fridge, wrapped in damp paper towels. The velouté should be made fresh but keeps for 2 days in an airtight container. Prosciutto and avocados are best used within 24 hours of purchase. For plating, assemble just before serving—celery crowns lose crunch if stacked too early. The velouté can be reheated gently (never boiled) if needed, but it’s best served at room temperature. Store any leftovers in separate containers—the velouté and greens keep better apart.
Why You'll Love This Recipe
- No Chopping Chaos: I swear by this recipe because it’s the only salad where the hardest part is slicing the prosciutto—and even that’s just tearing it into strips. Celery and tomatoes stay whole, avocado gets mashed, and boom: minimal prep, maximum impact.
- Salty-Sweet Magic: That crispy prosciutto paired with creamy avocado? It’s like a flavor handshake you didn’t know you needed. The olive oil ties it all together—no dressing needed, just pure, satisfying bites.
- Office Lunch Hero: Between us, this is my go-to when I need something that won’t wilt in my lunchbox. Pack it the night before, and by noon, the prosciutto’s still crisp, the tomatoes still bright, and I’m the office snack hero.
- Budget Luxury: Here’s what sold me—it’s fancy enough for a dinner guest but cheap enough to make twice a week. Prosciutto stretches far, avocados add richness without breaking the bank, and the rest? Pantry staples.
Step-by-step instructions for celery crowns crunch over smoky tomato velout
This Gotham salad delivers restaurant-worthy texture and flavor with precise technique.
👨🍳 Step 1: Create the Celery Crowns with Crispy Edges
Cut the 3 whole celery stems lengthwise into ¼-inch thick strips, keeping them whole. This creates those elegant celery crowns. Toss them immediately with ½ cup extra-virgin olive oil, 1 tsp smoked paprika, 1.5 tsp kosher salt, and ½ tsp black pepper. Spread them in a single layer on a parchment-lined baking sheet.
Bake at 425°F for 12-15 minutes, stirring once halfway, until the edges are deep golden brown and crispy. Here's the thing—don't overcrowd the pan. You want those celery strips to crisp evenly, not steam. The smoky paprika infuses the olive oil while creating that perfect crunch contrast.
🍳 Step 2: Build the Smoky Tomato Velouté
While the celery crowns bake, halve the 1.5 cups cherry tomatoes and place them in a small saucepan. Add the 2 cloves minced garlic, 1 tbsp chopped thyme leaves, and 2 tbsp red wine vinegar. Simmer over medium heat for 8-10 minutes until the tomatoes break down into a thick, jammy consistency.
Remove from heat and stir in 1 tsp Dijon mustard and 1 tbsp lemon juice. This creates the velouté base that ties everything together. The acidity from the vinegar and lemon brightens the tomatoes while the mustard adds depth. Let it cool slightly—you'll want it warm but not hot when assembling the salad.
🥘 Step 3: Assemble the Salad with Crunchy Layers
Halve the 2 whole avocados and arrange them on a large platter. Scatter the crispy celery crowns over the avocados, slightly overlapping for visual appeal. Drizzle the warm tomato velouté evenly over the top, allowing it to pool slightly in the center.
Tear the ½ cup fresh basil leaves and scatter them over the salad. Then, layer the 6 oz thinly sliced prosciutto in an overlapping pattern, creating a delicate crisscross effect. The prosciutto adds salty richness that balances the creamy avocado and tangy velouté.
🔪 Step 4: Finish with Cheese and Garnish
Sprinkle the ½ cup freshly grated Pecorino Romano cheese evenly over the entire salad. Use a microplane for fine, even distribution—this ensures every bite gets that salty, umami punch. The cheese should melt slightly from the warm velouté, creating little pools of flavor.
For the final touch, press down gently on the salad to help the velouté coat everything evenly. Serve immediately while the celery crowns are still crisp and the avocado maintains its creamy texture. The contrast of textures—crispy celery, creamy avocado, tender prosciutto—makes this salad truly unforgettable.
Pro Tips For Making Bergdorf Goodman Gotham Salad
- Trim Celery Like a Pro: Use a sharp knife to slice celery stems lengthwise into thin ribbons—not thick matchsticks—so they hold their shape without turning to mush. I learned this the hard way when my first batch dissolved into celery soup.
- Salt Prosciutto Before Tearing: Lightly sprinkle prosciutto with flaky salt (or a pinch of black pepper) before tearing it into strips—it crisps up better and balances the saltiness of the avocado. Sounds weird, but it works: the texture stays firm and the flavor pops.
- Halve Tomatoes at the Last Minute: Skip prepping cherry tomatoes until right before serving—they oxidize fast and turn sad. Halving them when the salad’s ready keeps them vibrant and juicy, even if you’re assembling it 10 minutes ahead.
- Drizzle Oil in Two Stages: Toss the salad with half the olive oil first, then add the avocado and finish with the rest—this prevents the avocado from turning brown too quickly. I skip this, and my salads look dull; my friends who don’t? They don’t last as long.
Wine and beer pairings for this recipe
White Wine Pairings
A crisp Italian Pinot Grigio from Alto Adige is my go-to pairing—its bright acidity and citrus notes cut through the salad’s creamy avocado and smoky tomato velouté beautifully. Look for a bottle with 12-13% ABV and minimal oak influence, like Santa Margherita Pinot Grigio.
The wine’s mineral finish complements the celery crowns' crisp texture, creating a refreshing balance. 🍷
Dry Sparkling Wine
For a celebratory touch, serve with a dry Prosecco from Veneto—its effervescence cleanses your palate between bites of rich prosciutto and velvety dressing. I recommend La Marca Prosecco or Mionetto Brut, both of which offer vibrant acidity and a touch of almond.
The bubbles also make the salad feel even more special for dinner parties.
Light Red Options
If you prefer red wine, a Chianti Classico with its medium body and cherry notes works surprisingly well. Choose a Sangiovese-based wine like Castello di Volpaia—its bright acidity and subtle earthiness won’t overpower the salad’s delicate flavors. Just avoid heavy, oaked reds that would clash with the dish’s freshness.
Beer Pairings
A crisp Italian lager like Peroni or Birra del Borgo offers a refreshing contrast to the salad’s richness. The light maltiness balances the smoky velouté, while the carbonation keeps your palate refreshed. For craft beer lovers, a Belgian witbier with its citrusy notes and coriander finish is a fantastic match.
Non-Alcoholic Options
For a non-alcoholic pairing, try a sparkling blood orange soda like San Pellegrino Aranciata Rossa or a homemade sparkling lemonade infused with thyme and basil**. The effervescence and citrus notes mirror the wine pairings while keeping the experience refreshing. Serve chilled in elegant coupe glasses for that same sophisticated touch.
Nutrition facts
Frequently asked questions
Can I make this salad ahead of time?
The celery crowns should be made fresh and assembled just before serving to maintain their crisp texture. However, you can prepare the smoky tomato velouté up to 2 days in advance and store it in an airtight container. Keep the avocado and prosciutto separate until ready to plate—they're best used within 24 hours of purchase for optimal flavor and texture.
What's the secret to getting crispy celery crowns?
Use thick, firm celery stalks and cut them into ¼-inch thick strips lengthwise. Toss them in high-quality olive oil and bake at 425°F for 12-15 minutes—don't overcrowd the pan! The key is even heat distribution and not overbaking, which makes them soggy. Stir once halfway through for perfect golden edges.
Can I substitute any ingredients?
For prosciutto, try thinly sliced roasted red peppers or smoked turkey breast. Avocados can be swapped for ripe pear slices if you prefer. Need to skip the Pecorino? Parmesan works well, though it has a slightly different flavor profile. The velouté can be made with store-bought tomato velouté (like Trader Joe's) enhanced with extra smoked paprika.
How do I prevent the avocado from turning brown?
Toss avocado halves with 1 tsp lemon juice immediately after cutting and refrigerate them in an airtight container. For plating, add the avocado just before serving and keep the salad in a cool place. The acidity from the lemon juice slows oxidation, but avocados will still darken slightly—this is normal and doesn't affect flavor.
Is this salad suitable for vegetarians?
With a few adjustments, yes! Omit the prosciutto and replace it with toasted pine nuts or crispy chickpeas for texture. You can also add grilled halloumi or marinated white beans for protein. The rest of the salad remains perfectly vegetarian while keeping that signature crunch and smoky flavor.