Artichoke, Fennel, And Crispy Prosciutto Salad


    4 tablespoons olive oil, divided
    2 tablespoons red wine vinegar
    1 small shallot, finely chopped
    1 tablespoon chopped fresh parsley
    1 teaspoon Dijon mustard
    1 teaspoon chopped fresh thyme

    6 ounces thinly sliced prosciutto, cut crosswise into 1/3-inch-wide strips (about 1 1/2 cups)

    1 lemon, halved, plus 2 tablespoons fresh lemon juice
    4 large artichokes

    1 large fennel bulb with fronds, bulb halved lengthwise and very thinly sliced crosswise, fronds chopped
    2 medium heads of frisée, torn into bite-size pieces


Bon Appetit, January 2007

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