This is another Smitten Kitchen salad with a nod to Bon Appetit Magazine. It had a pretty big “wow factor” for me, with its panoply of mediterranean flavors. I’ve cooked with fennel before, but I’ve never eaten it raw. And if you asked me if I like anisette flavor, I’d tell you I don’t. But the fresh, true flavor of fennel is a far cry from the fake black licorice flavor I think of when I think of anisette. It’s really refreshing. Combine that with salty prosciutto, spicy arugula, mint and a pop from the pomegranate seeds, and it’s a hit.
Ingredients
2 cups very thinly sliced sliced fennel bulb
3 Tbsp olive oil, divided
1/4 tsp kosher salt
6 cups arugula
1 cup thinly sliced green onions
1/4 cup thinly sliced mint leaves
1 1/2 Tbsp balsamic vinegar
6 oz thinly sliced prosciutto, torn into strips
1/2 cup pomegranate seeds
Toss the fennel with 1 Tbsp olive oil in a medium bowl. Sprinkle with 1/4 tsp salt and set aside.
Combine the arugula, green onions, mint, vinegar and olive oil in a large bowl, flat-ish bowl. Toss; season with salt and pepper. Add the fennel, drape with prosciutto and sprinkle with pomegranate seeds.
Serves 4-6
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