Title: Antipasto de verona
 Categories: Appetizers, Italian
      Yield: 6 Servings
 
      2 md Radicchio heads
    1/4 lb Prosciutto or Bresaola
           - in thin strips
      1 md Celery root; in thin sticks
    1/4 lb Parmesan cheese; in wedges
           Salt
           Pepper
           Extra virgin olive oil
 
  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.