Bow-Tie Salad with Fennel, Prosciutto, and Parmesan |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A tangy lemon dressing makes this main-course salad especially refreshing, and the only thing you have to cook is the pasta. If you find a fennel bulb with the dark-green feathery tops still on, chop some of them and toss into the pasta. Ingredients:
1/2 pound bow ties |
1 large fennel bulb (about 1 pound), sliced as thin as possible |
1/4 cup olive oil |
2 tablespoons lemon juice |
1/4 teaspoon salt |
1/2 teaspoon fresh-ground black pepper |
1/4 pound thin-sliced prosciutto, cut into strips |
1/4- pound chunk parmesan cheese, or 1/3 cup grated parmesan |
Directions:
1. In a large pot of boiling, salted water, cook the bow ties until just done, about 15 minutes. Drain. Rinse with cold water and drain thoroughly.
2. In a large bowl, toss together the bow ties, fennel, oil, lemon juice, salt, and 1/4 teaspoon of the pepper. Add the prosciutto and toss again.
3. To serve, mound the salad on plates. Top with strips of Parmesan shaved from the chunk of cheese with a vegetable peeler or with the grated Parmesan. Sprinkle the remaining 1/4 teaspoon pepper over the cheese.
4. Test-Kitchen Tip: The easiest way to slice fennel is to cut off the stalks, cut the bulb in half from the top through the root end, lay each half flat-side down, and slice. For that matter, this is a good technique for almost any round fruit or vegetable.
5. Wine Recommendation: Have some fun with this dish and try a bottle of the sparkling Italian wine Prosecco. It should go nicely with the fennel.
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