Prosciutto and Fennel Salad

2 Servings

Prosciutto… just thinking about it makes my mouth water.

During my non-cooking, crazy-working days, I used to come home from the office, late at night, and I was so tired that the last thought on my mind was making dinner. I used to open the refrigerator and, to my relief, my lifesaving dinner option was always there waiting for me: some prosciutto, a buffalo mozzarella, some ripe red tomatoes and a
chilled bottle of white wine. I was as happy as a kid opening her presents on Christmas day!

Even nowadays that my lifestyle is quite different from what it used to be, I make sure that some prosciutto is always in my refrigerator, like some sort of Linus’ security blanket, and no day goes by without me eating at least a slice of it. What can I say? I’m addicted to prosciutto.

That’s why I came up with a number of recipes that include prosciutto as one of the key ingredients.

Here is a recipe for a delicious prosciutto and fennel based salad, that can be made in a short time, looks great and can be served as an appetizer.

So, with my mouth watering, shall we?

Ingredients:

4 cups of baby romaine or baby lettuces
10 thin slices of prosciutto
1 bulb of fennel
24 pitted seasoned kalamata olives
1 egg yolk
3 spoons balsamic vinegar
¼ cup extravirgin olive oil
salt
pepper

Directions:

Put two plates on your kitchen counter and place the salad on each of them.

Rinse the bulb of fennel with water, dry it and, on a chopping board, cut the stalks and fronds off the bulb. Discard the outer layer. Cut the bulb in half from top to bottom and place each half with the flat side facing down on the chopping board. Slice the fennel thinly and evenly with your knife and place the slices over the salad.

For each plate, put 10 pitted olives on the fennel slices, spreading them out evenly.

In a small bowl, whisk together the egg yolk with the balsamic vinegar. Add the olive oil, season with salt and pepper (to taste) and keep whisking for one minute.

Pour one spoon of dressing on the salad, spreading it out evenly.

Add the prosciutto slices so that the salad is covered by them. Cut the remaining four olives in half and put two of them on top of each plate to garnish. Add the rest of the dressing, spreading it out evenly.

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About Francesca

I am a cook and the founder and art director of Flora's Table, the fine cooking and wine blog. Check us out at www.florastable.com :-)
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9 Responses to Prosciutto and Fennel Salad

  1. Glad I found you. I adore fennel and am always trying to figure out new things to do with it. This is terrific! Cheers, – Kathy

    • Francesca says:

      Thank you. I’m glad I found you too. You never know enough to be the perfect host 😉

      • It’s true. But the love involved in food and feeding people and the love involved in hosting is the same. Here’s to our guests! And do let us know what Thanksgiving Italian style looks like. I am interested being of Italian descent. My Grandmother would always have a pasta dish, of course, but also a turkey. Wondering what kind of meal you prepare. Cheers.

      • Francesca says:

        Since thanksgiving is a traditional American holiday, it is common for Italian-American families to celebrate it but it is not a holiday in Italy nor it is associated with any dish. Having said that, you hit the nail on the head: what am I going to cook for thanksgiving since this year, for the first time, I’m going to host dinner? Stay tuned for more 😉

  2. You can never go wrong with prosciutto! ~ Kat

  3. Jeanette says:

    Yummy Francesca! Do you have a special way of using the fennel tops? The fronds are so delicate & tasty that I often use it as garnish. However, I’ve always wondered if thrifty Italian cooks didn’t have better uses for them:)

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