Recipe

August 7, 2012

Celery, Parsley & Prosciutto Salad Recipe

Recipe:

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Step 1: 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 tbsp lemon juice and toss gently. Season with salt and more lemon juice, if desired.

Step 2: Place the prosciutto on a serving platter and top with the fennel mixture. Garnish with the shaved cheese and serve at once.

See more recipes from Tasha de Serio and Jodi Liano.

Reprinted with permission from Tasha de Serio and Jodi Liano’s Cooking from the Farmers’ Market (2012 Weldon Owen).

Ingredients

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.) fresh flat-leaf (Italian) parsley leaves
1/4 cup (1/3 oz.) small fresh mint leaves
Salt and freshly ground pepper
3 tbsp olive oil
2 tbsp fresh lemon juice, or to taste
6 thin slices prosciutto
Shaved hard sheep’s milk cheese, such as Pecorino Romano

Directions

Yield:

Step 1: 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 tbsp lemon juice and toss gently. Season with salt and more lemon juice, if desired.

Step 2: Place the prosciutto on a serving platter and top with the fennel mixture. Garnish with the shaved cheese and serve at once.

See more recipes from Tasha de Serio and Jodi Liano.

Reprinted with permission from Tasha de Serio and Jodi Liano’s Cooking from the Farmers’ Market (2012 Weldon Owen).

[img_assist|nid=2145401|title=|desc=|link=none|align=middle|width=225|height=265]
Photographer:

Maren Caruso

Tags: celery cookbook Cooking From The Farmers Market healthy Prosciutto Salad Summer

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