Prosciutto di Parma® Fennel and Arugula Salad
An Italian prosciutto, fennel and arugula salad drizzled with a simple lemon and olive oil vinaigrette and garnished with brined green olives.
2 medium sized fennel bulbs
2 bunches arugula
8 slices Prosciutto di Parma®
2 tablespoons extra virgin olive oil
1 teaspoon lemon juice
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.