Reader's Digest Mediterranean Cookbook/Tess Mallos 1996

Fennel Salad (Insalata Di Finocchio)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3 bulbs fennel 2 tablespoons lemon juice salt and freshly ground black pepper
125ml/4 fl oz extra-virgin olive oil 175 g/6 oz Parma ham (prosciutto crudo) sliced paper-thin shaved Parmesan cheese
2 tablespoons finely chopped parsley



1 Wash the fennel bulbs and remove 2 outer leaves from each one. Trim the tops and the bases and halve each bulb lengthwise. Place the flat side of the halved fennel on a board and slice very thinly lengthwise using a sharp knife. Place the fennel into bowl and add the lemon juice, and salt and pepper to taste. Add the oil and toss well to coat.
2 Spread the fennel in a shallow serving dish. Curl slices of Parma ham softly in the middle of the fennel. Scatter shaved parmesan on top and sprinkle with parsley.
3 Insalata di Finocchio e Olive Variation: Instead of Parma ham and Parmesan, sprinkle the salad with finely sliced red and green pepper and add a handful of black olives.

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