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The Quickie Salad
Description:
This salad combines the light, fresh flavors of arugula and fennel with the salty tang of prosciutto, all served in a crispy parmesan basket for a dish that is both pretty and delicious.
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Ingredients: Print Ingredients
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 1 1/2 cups baby arugula
- 3 ounces diced prosciutto
- 1 small fennel bulb, thinly sliced
- 2 tablespoons olive oil
- Juice of 1/2 lemon
- Salt and freshly ground black pepper
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Prepare:
To make the cheese baskets, place three tablespoons of grated cheese in a small heap in the middle of a lightly oiled skillet, Turn the heat on medium-low and watch carefully as the cheese melts into a circle. As soon as the edges of the cheese circle begin to turn golden brown, remove from the skillet with a spatula and drape the melted circle over the back of an overturned rocks glass. With your hands, shape the cheese over the glass to form a bowl. Repeat with the remaining cheese. Let the baskets harden for about 15 minutes before turning the glass over to slide the basket off.
To make the salad, combine the arugula, prosciutto and sliced fennel in a bowl. Drizzle with olive oil; toss to coat. Sprinkle with lemon juice; toss again. Season with salt and pepper. Scoop the salad into the cheese baskets, and serve immediately.
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How To Serve:
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Click here for a printable version of the recipe.
E-mail this recipe to a friend.
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