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RACHEL LETT

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.

Fennel, Prosciutto & Rocket Salad

SERVES 4

1/2 fennel bulb (appox. 150g), 1 tablespoons lemon juice, 2 tablespoons olive oil, salt & pepper, 1–2 tablespoons chive (finely chopped), 1–2 tablespoons mint (finely chopped), 100g rocket, 8 slices Italian or Spanish cured ham like prosciutto (just be careful of hidden sugars and additives), parmesan (approx. 15g)

Ingredients

  1. Using a mandolin, a blender with a slicing attachment, or a knife, slice the fennel bulb as thinly as possible.
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  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.
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  3. Mix in the chives, mint and rocket. Taste and adjust seasoning if necessary — more acid, add lemon etc.
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  4. Serve on a platter and finish with slices of ham and shaved parmesan — use a peeler to shave parmesan.
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Preparation

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