Celery and Raw Asparagus Salad with Prosciutto di Parma and Parmigiano-Reggiano

Michele Anna Jordan
  • 6 thick asparagus stalks
  • 8 medium celery stalks, trimmed
  • 6 to 8 thin slices prosciutto di Parma, cut into ½-inch wide strips
  • Kosher salt
  • 2 to 3 tablespoons extra virgin olive oil
  • Black pepper in a mill
  • Chunk of Parmigiano-Reggiano

Snap off and discard the tough stems of the asparagus. Using a sharp knife, cut the asparagus into very thin (1/16-inch) diagonal slices and put them in a wide, shallow bowl. Cut the celery in the same way and add it to the asparagus. Add the prosciutto and toss gently. Season lightly with salt and toss again. Drizzle the olive oil over the top and toss again. Season generously with black pepper. Using a vegetable peeler, make curls of cheese and scatter them on top of the salad. Serve immediately.

Published on July 1, 2010
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