Another Spectacular Salad

Like the previous salad, this is one that I would recommend serving on its own as a course. Both have delicate flavours that would be overwhelmed by other foods. I made this one for a special occasion a couple of months ago, but only just got round to writing it up.

Crisp Prosciutto and Shaved Fennel Salad

• 2 bulbs fennel, trimmed, halved and cored
• 100g black olives
• 1 tbl olive oil
• 200g thinly sliced (not shaved) prosciutto
• 100g pecorino, shaved
• Dressing
• zested rind of 2 oranges
• juice of 2 oranges
• 1 tbl red wine vinegar
• 2 tbl olive oil
• 1 tbl coarsely chopped dill

Using a mandoline, thinly slice the fennel and mix with the olives.

Combine all the dressing ingredients, pour over the fennel mixture and toss to combine. Stand for half an hour to allow flavours to develop.

Heat olive oil in a non-stick frying pan and cook prosciutto, turning once, over a medium heat until crisp.

Spoon fennel salad onto serving plate[s], top with crisp prosciutto and shaved pecorino, drizzle with extra olive oil and sprinkle with cracked black pepper.