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Fennel, Radish And Parsley Salad With Prosciutto

Fennel is also known as sweet anise, finocchio or Florence fennel, this variety of fennel is grown for the bulb that develops above the ground, with stalks topped by feathery leaves. Italians might serve fennel as part of an antipasto. It is often used to stuff fish or add to fish soup. It has a very distinctive flavor of licorice.

Courses: Salads
Serves: 4 people

Recipe Ingredients

1   Fennel bulb
1   Radishes
1   Italian parsley
1/4 lb 113g / 4ozThinly-sliced prosciutto
  = (or substitute ham)
  Juice of 1 lemon
1/3 cup 78mlOlive oil
  Salt - to taste
  Freshly-ground black pepper - to taste
2 oz 56gParmesan cheese - thinly sliced

Recipe Instructions

Trim any coarse or discolored parts from the bulb or stalks of the fennel and discard them. The feathery leaves of the fennel bulb are flavorful and add color to the salad. Cut the bulb and ribs (also called stalks) into thin slices. Place the slices in a large salad bowl. Use some of the fennel leaves and add them to the bowl.

Rinse the radishes and trim away the roots and the stem tops. Thinly slice the radishes and add them to the bowl. Rinse the parsley, shake it free of water and pick just the leaves off and add them to the bowl. Tear the prosciutto slices into pieces and add them to the bowl.

Combine the lemon juice and olive oil. Season the salad with salt and pepper to taste, then pour the dressing over the salad and toss thoroughly to coat the ingredients. Break the cheese into 2-inch pieces and sprinkle over the salad. Chill the salad for 1 hour, then serve it cold. Toss it again just before serving.

This recipe yields 4 servings.

Each serving: 294 calories; 792 mg sodium; 24 mg cholesterol; 24 grams fat; 6 grams saturated fat; 8 grams carbohydrates; 13 grams protein; 3.01 grams fiber.

The Los Angeles Times, 06-20-2001


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