1 fennel bulb
6 inner white stalks of celery
3/4 pound cleaned cabbage
1 bunch (about 6 ounces) escarole, all the dark green leaves removed
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
How to make the Insalata del Bersagliere:
Clean the fennel, cut it into quarters and put them in a bowl of cold water for 1/2 hour. Place each of the other vegetables in its own bowl of cold water. Finely slice all the vegetables with a knife or a vegetable cutter and place them all together in a large bowl of cold water, adding the 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 vegetables and season them with salt, pepper, the olive oil and vinegar, mixing very well.
Arrange all the prosciutto slices on a large serving platter. Place all the mixed salad in a mound in the center of the platter and the Parmigiano slivers on top of the salad.
Courtesy of Giuliano Bugialli