Artichoke, Fennel, and Crispy Prosciutto Salad

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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

A light, refreshing salad that is absolutely delicious and sure to be a hit at your next book club get together! And this salad is even better after it has marinated for an hour or two.
Course Salad
Servings 6 servings
Author Ryley Kennedy


  • 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.


I like to buy the prosciutto and artichoke hearts at Trader Joe's. They tend to be more budget friendly there.
Do ahead: Dressing and prosciutto can be made 2 hours ahead. Let stand at room temperature.

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