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

Ingredients

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

Instructions

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.

Notes

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.