A delicious traditional Italian salad.
Recipe: Sharpshooter’s Salad(Insalata Del Bersagliere)
1 fennel bulb
Clean the fennel, cut it into quartersand put them in a bowl of cold water for 1/2 hour. Place eachof the other vegetables in its own bowl of cold water. Finelyslice all the vegetables with a knife or a vegetable cutter andplace them all together in a large bowl of cold water, addingthe 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 vegetablesand season them with salt, pepper, the olive oil and vinegar,mixing very well.
Arrange all the prosciutto slices on alarge serving platter. Place all the mixed salad in a mound inthe center of the platter and the Parmigiano slivers on top ofthe salad.
6 inner white stalks of celery
3/4 pound cleaned cabbage
1 bunch (about 6 ounces) escarole, all the dark green leavesremoved
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
Makes 12 servings.
Recipe provided courtesy of The ItalianTrade Commission.
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