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Fennel, Prosciutto & Rocket Salad

Preparation time: 

Fresh, crunchy fennel with soft, salty prosciutto and a peppery hit from rocket. This is Italy on a plate. Enjoy on its own or as a great addition to antipasti.


1 serving

A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.

Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.

Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!




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