Two medium-sized fennel bulbs
Two bunches arugula
8 slices Prosciutto di Parma®
Two tablespoons extra virgin olive oil
One teaspoon lemon juice
freshly ground black pepper
4 – 8 large green olives preserved in brine
How to make the Insalata Di Finocchi Rucola E Prosciutto Di Parma – Prosciutto di Parma ® Fennel and Arugola Salad:
Clean the fennel, removing the challenging bottom part and the first outer layer. Use a mandolin or truffle slicer to cut the fennel into skinny slices. Soak the fennel slices in a bowl of cold water for 1/2 hour. Clean and wash the arugula.
Arrange two slices of Prosciutto di Parma® on each plate, covering half the dish. Distribute the arugula to the other half of the container. Drain and pat dry the fennel and make a small mound on each plate over the arugula.
Mix the olive oil, lemon juice, and salt and pepper to taste. Pour over the salad as a dressing. Garnish with one or two large green olives.
Courtesy of Giuliano Bugialli