I love, love, love this salad and the first time I took this to my romance book club it was an instant success! I now take it to any party where I’m asked to bring a side as well as make it frequently just to enjoy on my own.
The inspiration came from a local grocery store here in Santa Barbara that served a very similar version of this style out of their deli case. The only problem? It was $13.99/pound and even though it doesn’t weigh very much, I found myself getting frustrated that I could easily eat a ton of this salad and lighten my wallet significantly. So I went on a hunt to find a recipe that allowed me to make the same thing at home. This recipe is adapted from a version by Bon Appetit but I simplify a lot of the steps (without sacrificing any of the flavor, I might add). For all you purists out there, you can find the original recipe by clicking here.
Artichoke, Fennel, and Crispy Prosciutto Salad
- 4 tbsp extra virgin olive oil
- 1.5 tbsp red wine vinegar this can be adjusted depending on your preference
- 1 small shallot, finely chopped
- 1 tbsp chopped fresh parsley
- 1 tsp Dijon mustard
- 1 tsp chopped fresh thyme
- 6 oz thinly sliced prosciutto cut into 1/3 inch wide strips
- 2 tbsp lemon
- 1 jar of marinated artichoke hears cut into quarters
- 1 large fennel bulb with fronds bulb halved lengthwise and very thinly sliced crosswise, fronds chopped
- 1 box chopped frisee (or you can purchase 1 medium head and tear it into bit-size pieces)
- salt and fresh ground paper
- Heat 1 tablespoon olive 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.
- Whisk 3 tablespoons and red wine vinegar, shallot, parsley, mustard, and thyme together in medium sized mixing bowl.
- In a large salad bowl, add frisee, sliced fennel and lemon juice. Add salad dressing, tossing for 2 minutes to ensure everything gets coated evenly. Sprinkle with prosciutto and chopped fennel fronds. Season with salt and pepper to taste.