Artichoke, Fennel, And Crispy Prosciutto Salad

Name: Artichoke, Fennel, And Crispy Prosciutto Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 frisee, torn into bite-size pieces

Servings: persons

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 frisee, torn into bite-size pieces

1
Whisk 3 tablespoons olive oil and next 5 ingredients in small bowl. Season dressing to taste with salt and pepper.
2
Heat remaining 1 tablespoon oil in nonstick medium skillet over medium-high heat. Add prosciutto and saute until crisp, about 4 minutes. Transfer prosciutto to paper towels to drain.
3
Fill medium bowl with cold water. Squeeze juice from lemon halves into water; add lemon halves. Cut off stem from 1 artichoke, then bend back all outer leaves and snap off where leaves break naturally (only small cone of pale green inner leaves will remain). Trim off all dark green parts. Cut out and discard choke. Slice artichoke bottom very thinly. Place in lemon water. Repeat with remaining 3 artichokes.
4
Drain artichokes well; transfer to large bowl. Add 2 tablespoons lemon juice and sliced fennel; toss. Mix in frisee and dressing; toss. Season salad with salt and pepper. Sprinkle with prosciutto and chopped fennel fronds.

145

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 tablespoons olive oil, divided, 2 tablespoons red wine vinegar, 1 small shallot, finely chopped, 1 tablespoon chopped fresh parsley, and more.

Yes, Artichoke, Fennel, And Crispy Prosciutto Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!