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

  1. 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.

  2. Slice the fennel very thin, using a mandolin if you have one.

  3. Remove herbs from stems, and roughly chop fennel fronds, marjoram, and tarragon.

  4. Roughly chop capers and olives.

  5. Add all to a bowl besides the prosciutto, pour over dressing, stir to combine, taste and adjust as necessary.

  6. Make a bed of prosciutto, spoon over salad and top with extra herbs!

Sherry Shallot Vinaigrette from Food & Wine, by Melissa Rubel Jacobson

Previous
Previous

Late Summer Lasagna

Next
Next

Steamed Broccoli with Hemp-Pine Nut Pesto