Celery, Parsley & Prosciutto Salad

Crisp, refreshing celery and parsley are the perfect foils to rich, salty prosciutto. Serve this simple salad as a snack with crusty bread or as a starter at a dinner party.

 

Celery, Parsley & Prosciutto Salad

 

6 stalks celery, thinly sliced on the diagonal

1 fennel bulb, thinly sliced, preferably with a mandoline

4 green (spring) onions, thinly sliced on the diagonal

1 cup (1 oz./30 g.) fresh flat-leaf parsley leaves

1/4 cup (1/3 oz./10 g.) small fresh mint leaves

Salt and freshly ground pepper

3 Tbs. olive oil

2 Tbs. fresh lemon juice, or to taste

6 thin slices prosciutto

Shaved hard sheep’s milk cheese, such as Pecorino romano

 

Put the celery, fennel, green onions, parsley and mint in a bowl and season with salt and pepper. Drizzle with the olive oil and the 2 tablespoons lemon juice and toss gently. Season with salt and more lemon juice, if desired. Place the prosciutto on a serving platter and top with the fennel mixture. Garnish with the shaved cheese and serve at once.