Celery and Soppressata Salad with Lemon

Directions

1. 1
   To mellow the raw bite of the onion, soak the slices in cold water for 10 minutes, then drain, pat dry, and put them in a serving bowl.
2. 2
   Peel the tough, stringy fibers from the celery ribs. Slice the celery and some of the inner leaves very thinly on an angle. If you have a chunk of soppressata, dice it; if slices, cut them into thin strips. Toss the celery, soppressata, basil, lemon zest, and lemon juice with the onion. Season with salt and a generous grinding of pepper. Toss the salad with the olive oil.
3. 3
   Divide the salad among 4 serving plates. Use a vegetable peeler to shave large, thin pieces of Parmigiano-Reggiano over each serving and serve immediately.