Antipasto De Verona

Course : Antipasto
Serves: 6
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2 medium radicchio heads
1/4 pound prosciutto or bresaola -- in thin strips
1 medium celery root -- in thin sticks
1/4 pound parmesan cheese -- in wedges
1 teaspoon salt
1 teaspoon pepper
2 tablespoons extra virgin olive oil

Preparation / Directions:

Line individual salad bowls with radicchio leaves. Add equal portions of prosciutto and celery roots. Top with wedges of Parmesan. Season to taste with salt, freshly ground black pepper and olive oil.

14 Kitchen's say:
  (3 3/4 Stars!)
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