answer:Very thinly sliced (best if you have a mandolin for almost translucent slices) it is wonderful in a summer salad with greens, cut up cooked asparagus, sliced pecorino cheese and a light vinaigrette. I order this at our local lunch counter in high summer. It also works beautifully, if you’re a fish eater, with sautéed Dover sole or flounder. I also eat it, like an apple, raw and out of hand.