Clay's Kitchen : Ricette Italiane (Italian Recipes)

Ricette Italiane (Italian Recipes)

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Insalata di Finocchi, Rucola e Prosciutto di Parma (Prosciutto di Parma Fennel and Arugola Salad)

Recipe from: Angela's Italian Organic Oregano
Servings: 4

2 medium sized fennel bulbs
2 bunches arugola
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 ½ hour. Clean and wash the arugola. 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 arugola. 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.


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