Prosciutto with Celery and Red Onion Salsa
Simple antipasto for your next garden party. It's more of a combination than a recipe. The salty prosciutto pairs very well with the crunchy, fresh celery.
Ingredients
Parma prosciutto
Salsa
3 celery stalks (thinner ones)
1 small red onion
2-3 tablespoons lemon juice
3 celery leaves
5 sprigs parsley
1 tablespoon extra virgin olive oil
salt
How to prepare prosciutto with celery and red onion salsa
- Cut the onion into thin slices. Sprinkle with a little salt and gently massage with your fingers for 30 seconds. Let sit for 5 minutes to soften.
- Add the lemon juice and let sit for another 10 minutes.
- Cut the celery into the thinnest slices possible. Make sure to choose celery with thinner, green stalks to ensure it's not fibrous. If it has leaves, even better. Add the celery over the onion, mix and let sit for 10 more minutes.
- Add the finely chopped herbs and oil and mix.
- It's good immediately or can be kept in the refrigerator.
- Arrange thin slices of prosciutto on half of a platter and sprinkle the salsa on the other half. Serve with slices of focaccia or rustic bread.
