Fennel, Prosciutto & Rocket Salad

Preparation time: 
min -
Published on
August 7, 2019

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




    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.

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