Artichoke, Fennel, and Crispy Prosciutto Salad

Ingredients

  • 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

    Description

    Epicurious Favicon Epicurious
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