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- Insalata di
Finocchi, Rucola e Prosciutto di Parma
- (Prosciutto
di Parma Fennel and Arugula Salad)
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Ingredients:
2 medium sized fennel bulbs
2 bunches arugula
8 slices Prosciutto di Parma
2 tablespoons extra virgin olive oil
1 teaspoon lemon juice
Salt
Freshly ground black pepper
4-8 large green olives preserved in brine
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- Directions:
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- Clean the fennel, removing the tough bottom
part and the first outer layer. Use a mandolin or truffle
slicer to cut the fennel into very thin slices.
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- Soak the fennel slices in a bowl of cold
water for 1/2 hour.
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- Clean and wash the arugula.
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- Arrange two slices of Prosciutto di Parma on
each plate, covering half the dish. Distribute the arugula on the other half of
the plate.
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- Drain and pat dry the fennel and make a
small mound of it on each plate over the arugula.
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- Mix the olive oil, lemon juice and salt and
pepper to taste. Pour over the salad as a dressing.
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- Garnish with one or two large green olives.
Serves 4.
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- That's it!
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