Fennel, Prosciutto & Rocket Salad

Name: Fennel, Prosciutto & Rocket Salad
Ingredients: Using a mandolin, a blender with a slicing attachment, or a knife, slice the fennel bulb as thinly as possible.; In a large bowl, mix together the lemon juice, olive oil, fennel and season with salt and pepper. Leave to marinate for 5 minutes.; Mix in the chives, mint and rocket. Taste and adjust seasoning if necessary — more acid, add lemon etc.; Serve on a platter and finish with slices of ham and shaved parmesan — use a peeler to shave parmesan.

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top of page Fresh, crunchy fennel with soft, salty prosciutto and a peppery hit from rocket. This is Italy on a plate.

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Ingredients

Using a mandolin, a blender with a slicing attachment, or a knife, slice the fennel bulb as thinly as possible. ‍
In a large bowl, mix together the lemon juice, olive oil, fennel and season with salt and pepper. Leave to marinate for 5 minutes. ‍
Mix in the chives, mint and rocket. Taste and adjust seasoning if necessary — more acid, add lemon etc. ‍
Serve on a platter and finish with slices of ham and shaved parmesan — use a peeler to shave parmesan. ‍