Sharpshooter's Salad (Insalata
Del Bersagliere)
1 fennel bulb
6 inner white stalks of celery
3/4 pound cleaned cabbage
1 bunch (about 6 ounces) escarole, all the dark green leaves
removed
2 lemons
Salt and freshly ground black pepper
3/4 cup extra virgin olive oil
4 tablespoons red wine vinegar
1 pound thinly sliced Prosciutto di Parma®
4 ounces of slivers of Parmigiano Reggiano
- Clean the fennel, cut it into quarters
and put them in a bowl of cold water for 1/2 hour. Place each
of the other vegetables in its own bowl of cold water. Finely
slice all the vegetables with a knife or a vegetable cutter and
place them all together in a large bowl of cold water, adding
the two lemons, cut in half and squeezed. Let rest for 12 hours,
not longer, or else vegetables will wilt.
- When ready to serve, drain the vegetables
and season them with salt, pepper, the olive oil and vinegar,
mixing very well.
- Arrange all the prosciutto slices on a
large serving platter. Place all the mixed salad in a mound in
the center of the platter and the Parmigiano slivers on top of
the salad.
Makes 12 servings.
Recipe provided courtesy of The Italian Trade Commission.
