Prosciutto Salad with Celery, Peanuts and Currants - Prosciutto Di Parma
This prosciutto salad is simple to make and fun to serve alongside a main course or as a large portion for a refreshing and healthy weekday lunch.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at parmacrown.com.
Ingredients
- 1/2 cup celery, sliced on a bias, inner tender (save yellow leaves)
- 1/2 cup currants, soaked in water with a splash of red wine vinegar
- 1/4 cup peanuts, without skins and toasted
- 3 slices Prosciutto di Parma, thinly sliced
- Red wine vinegar or lemon, to taste
- Red pepper flakes, to taste
- Salt
- freshly cracked black pepper
- Extra virgin olive oil, to taste
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