A delicious Italian prosciutto, fennel
and arugula salad drizzled with a simple lemon and olive oil
vinaigrette and garnished with brined green olives.
Prosciutto di Parma®
Fennel and Arugula Salad
2 medium sized fennel bulbs
2 bunches arugula
8 slices Prosciutto di Parma®
2 tablespoons extra virgin olive oil
1 teaspoon lemon juice
Salt
Freshly ground black pepper
4 to 8 large green olives preserved in brine
- Clean the fennel, removing the tough bottom
part and the first outer layer. Use a mandolin or truffle slicer
to cut the fennel into very thin slices. Soak the fennel slices
in a bowl of cold water for 1/2 hour. Clean and wash the arugula.
- Arrange two slices of Prosciutto di Parma®
on each plate, covering half the dish. Distribute the arugola
on the other half of the plate. Drain and pat dry the fennel
and make a small mound of it on each plate over the arugula.
- Mix the olive oil, lemon juice and salt
and pepper to taste. Pour over the salad as a dressing. Garnish
with one or two large green olives.
Makes 4 servings.
Recipe courtesy of The Italian Trade Commission.
