Bow-Tie Salad with Fennel, Prosciutto, and Parmesan

1. 1

   In a large pot of boiling, salted water, cook the bow ties until just done, about 15 minutes.

2. 2

   Drain.

3. 3

   Rinse with cold water and drain thoroughly.

4. 4

   In a large bowl, toss together the bow ties, fennel, oil, lemon juice, salt, and 1/4 teaspoon of the pepper.

5. 5

   Add the prosciutto and toss again.

6. 6

   To serve, mound the salad on plates.

7. 7

   Top with strips of Parmesan shaved from the chunk of cheese with a vegetable peeler or with the grated Parmesan.

8. 8

   Sprinkle the remaining 1/4 teaspoon pepper over the cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.