Shaved Baby Fennel Salad over Prosciutto
A beautiful seasonal appetizer or first course, this salad is sure to be a hit! Tangy and bright, balanced by the nutty flavor and silky texture of the prosciutto - this is a way to elevate your everyday.
Grain free - Gluten free
Serves 2-4
2-3 baby fennel bulbs, with fronds
Sprig of tarragon
Spring of marjoram
2 Tbsp. capers, in brine
1/3 cup bright, fresh green olives, like castelvetrano or frescatrano, pitted
Chili flake, to taste
Prosciutto, your preference of quantity
Sherry Shallot Vinaigrette
1 large shallot
1 1/2 Tbsp. sherry vinegar
Kosher salt and freshly-cracked black pepper
1/4 cup extra virgin olive oil
In a small bowl, toss the shallot with the vinegar and season with salt and pepper. Let stand for 15 minutes, then whisk in the oil.
Slice the fennel very thin, using a mandolin if you have one.
Remove herbs from stems, and roughly chop fennel fronds, marjoram, and tarragon.
Roughly chop capers and olives.
Add all to a bowl besides the prosciutto, pour over dressing, stir to combine, taste and adjust as necessary.
Make a bed of prosciutto, spoon over salad and top with extra herbs!
Sherry Shallot Vinaigrette from Food & Wine, by Melissa Rubel Jacobson