Fennel, Radish And Parsley Salad With Prosciutto

Directions

1. Trim any coarse or possibly discolored parts from the bulb or possibly stalks of the fennel and throw away them. The feathery leaves of the fennel bulb are flavorful and add in color to the salad. Cut the bulb and ribs (also called stalks) into thin slices. Place the slices in a large salad bowl. Use some of the fennel leaves and add in them to the bowl.
2. Rinse the radishes and trim away the roots and the stem tops. Thinly slice the radishes and add in them to the bowl. Rinse the parsley, shake it free of water and pick just the leaves off and add in them to the bowl. Tear the prosciutto slices into pcs and add in them to the bowl.
3. Combine the lemon juice and extra virgin olive oil. Season the salad with salt and pepper to taste, then pour the dressing over the salad and toss thoroughly to coat the ingredients. Break the cheese into 2-inch pcs and sprinkle over the salad. Refrigeratethe salad for 1 hour, then serve it cool. Toss it again just before serving.
4. This recipe yields 4 servings.
5. Comments: Fennel is also known as sweet anise, finocchio or possibly Florence fennel, this variety of fennel is grown for the bulb which develops above the grnd, with stalks topped by feathery leaves. Italians might serve fennel as part of an antipasto. It is often used to stuff fish or possibly add in to fish soup. It has a very distinctive flavor of licorice.
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