Antipasto De Verona

• 2 medium radicchio heads
• 1/4 pound prosciutto or bresaola, cut in thin strips
• 1 medium celeriac root cut in thin sticks
• 1/4 pound parmesan, parmigiano-reggiano cheese, grated cut in wedges
• 1 x salt
• 1 x black pepper
• 1 x olive oil, extra-virgin

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

radicchio heads, bresaola, celeriac root, parmesan, salt, black pepper, olive oil

Taken from recipeland.com/recipe/v/antipasto-de-verona-3295 (may not work)