Serves 6 to 8
3 bulbs fennel2 tablespoons lemon juiceSalt and freshly ground black pepper4 tablespoons extra virgin olive oil3 tablespoons freshly squeezed orange juice1 1/2 T white balsamic1 garlic clove, minced1/2 cup flat-leaf parsley leaves1 bunch of radishes, trimmed and thinly sliced 1 3-ounce chunk Parmigiano Reggiano
4 ounces thinly sliced Prosciutto di Parma
Trim the fennel. Cut it in half from top to bottom. With a sharp knife, slice the fennel into paper-thin slices. Toss with 1 tablespoon lemon juice and a pinch of salt and reserve in the refrigerator.
In a small bowl, whisk the olive oil, orange juice, vinegar, the remaining 1 tablespoon lemon juice, and garlic together. Season with salt and pepper.
To assemble the salad, toss the fennel, parsley, radishes, salt, and three-quarters of the vinaigrette together. Place half on a serving platter. With a cheese shaver or vegetable peeler, shave half of the Parmigiano Reggiano on top of the fennel. Distribute half of the prosciutto on top. Continue with the rest of the ingredients, making sure that all of the different ingredients are visible.
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