Fennel, Treviso and Prosciutto Salad
Jane
ingredients
- For the vinaigrette
- 8 large soft dried dates, pitted, smashed and chopped (1/3 cup)
- 12 anchovy fillets, chopped (about 3 tbsp)
- grated zest of 2 mideum oranges (about 1 heaping tbsp)
- grated zest of two large lemons (about 1 heaping tbsp)
- 4 large garlic cloves, minced (about 1 tbsp)
- 1/2 cup extra virgin olive oil
- 1 tbsp plus 1 tsp red wine vinegar
- For the salad
- 4 heads treviso
- 1 large fennel bulb
- 8 thin slices prosciutto (4 oz)
- parmigiano reggiano for grating
- fresh ground pepper
directions
- 1
Make the vinaigrette
- 2
Stir the dates, anchovies, orange zest, lemon zest and garlic together in a bowl large enough to toss the salad in. Stir in the olive oil and the vinegar.
- 3
Remove and discard the outer leaves of the treviso. Carve out and discard the cores. Separate the leaves and add to the bowl with the vinaigrette.
- 4
Cut out and discard the core of the fennel. Halve and cut off the stem end and stack layers. Slice into thin strips. Add the fennel to treviso and toss.
- 5
Divide half the treviso and fennel evenly among four plates. Lay a slice of prosciutto over the salads, rumpling it so it doesn’t cover the leaves. Grate a thin layer of parmesan on top. Pile the remaining leaves on top, add another slice of prosciutto. Top with another layer of cheese and a little black pepper.
Source: Jane
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