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Sharpshooter’s Salad (Insalata Del Bersagliere) recipe

A delicious traditional Italian salad.

Recipe: 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 leavesremoved
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 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.

    Makes 12 servings.

    Recipe provided courtesy of The ItalianTrade Commission.

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