2 medium radicchio heads
1/4 pound prosciutto or bresaola, cut in thin strips
1 medium celery root, in thin sticks
1/4 pound parmesan cheese, in wedges
salt
pepper
extra virgin olive oil
Servings: 6
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.
Servings: 6
1/4 pound prosciutto or bresaola, cut in thin strips
1 medium celery root, in thin sticks
1/4 pound parmesan cheese, in wedges
salt
pepper
extra virgin olive oil
Servings: 6
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.
Servings: 6
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