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Category: Salads

Fennel, Radish and Parsley Salad With Prosciutto

Fennel, Radish and Parsley Salad With Prosciutto
Bob Chamberlin / Los Angeles Times

Fennel can give character to a dull, ordinary dish. It can be pureed, grated and grilled, making it very versatile. Chances are you're familiar with fennel as the source of fennel seed, not as a vegetable or herb, as I've ... Read more

Total time: 35 minutes plus 1 hour chilling | Serves 4
Note: Use your favorite ham in place of the prosciutto, if you prefer.
  • 1 fennel bulb
  • 1 bunch radishes
  • 1 bunch Italian parsley
  • 1/4 pound thinly sliced prosciutto
  • Juice of 1 lemon
  • 1/3 cup olive oil
  • Salt, pepper
  • 2 ounces Parmesan cheese, thinly sliced

Step 1Trim 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.

Step 2Rinse 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.

Step 3Tear the prosciutto slices into pieces and add them to the bowl.

Step 4Combine 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.

Step 5Break 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.

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.
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