Antipasto de verona

6 servings

Ingredients

Quantity	Measure	Ingredient
2	mediums	Radicchio heads
¼	pounds	Prosciutto or Bresaola in thin strips
1	medium	Celery root; in thin sticks
¼	pounds	Parmesan cheese; in wedges
		Salt
		Pepper
		Extra virgin olive oil

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.