Antipasto De Verona
Yield
6 servingsPrep
15 minCook
0 minReady
15 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
radicchio
heads |
*
|
| ¼ | pound |
prosciutto
or bresaola, cut in thin strips |
*
|
| 1 | medium |
celeriac root
cut in thin sticks |
*
|
| ¼ | pound |
Parmesan cheese
cut in wedges |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
olive oil, extra-virgin
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
radicchio
heads |
*
|
| 113.4 | g |
prosciutto
or bresaola, cut in thin strips |
*
|
| 1 | medium |
celeriac root
cut in thin sticks |
*
|
| 113.4 | g |
Parmesan cheese
cut in wedges |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
olive oil, extra-virgin
|
*
|
Directions
Line individual salad bowls with radicchio leaves. Add equal portions of prosciutto and celery roots.
Top with wedges of Parmesan. Season to taste with salt, freshly ground black pepper and olive oil.
