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.