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?
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
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.