Recipe - Antipasto De Verona

2 md Radicchio heads
One fourth pound Prosciutto or Bresaola
in thin strips
1 md Celery root; in thin sticks
One fourth pound 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.