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Olive & Celery Antipasto

List of Ingredients




1/2 lb. plump black and green olives, such as kalamata or Gaeta
4 celery ribs, sliced diagonally ¬-inch thick
2 tbls. olive oil
1 tbl. fresh lemon juice
1/4 tsp. crushed red pepper
3 tbls. minced fresh flat-leaf parsley
4 romaine lettuce leaves
4 thin slices of prosciutto


Recipe



In a medium bowl, toss the olives and celery with the oil, lemon juice, and crushed red pepper. Add the parsley and toss again. Let marinate at room temperature for at least 30 minutes, stirring occasionally.
Arrange the romaine on individual plates. Season the antipasto with salt, if necessary, and spoon over the lettuce. Garnish each serving with a slice of prosciutto and serve with bread sticks or crostini.
Source: Food and Wine magazine