If you’re looking for a fresh, quick, and different idea, this salad of fennel, peaches and radishes with prosciutto is perfect. It combines the crunchiness of fennel, the sweetness of peach, and the spicy note of radish, completed by the savory flavor of prosciutto. Colorful, light, and scenic, it’s ideal both as a refined appetizer and as a single summer dish.
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Always with the salad recipe THEME, here are some other delicious proposals just below:
- Difficulty: Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 3 fennel bulbs
- 3 peaches (yellow-fleshed for me)
- 12 radishes
- 8 slices prosciutto
- as needed sesame seeds
- 3 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon lemon juice
- 2 tablespoons water
- as needed salt
- as needed pepper
Tools
- Chopping Boards
- Bowls
- Jars
Steps
After washing the vegetables and fruit, I thinly slice the fennel, chop the peaches into cubes, and slice the radishes into thin rounds.
I place the vinaigrette ingredients in a jar or airtight container and shake it vigorously to create a tasty emulsion that will dress the salad and enhance its ingredients.
I add the slices of prosciutto, dividing them among the different plates, and add some white sesame seeds.
I serve it and enjoy this fresh and colorful salad in this last glimpse of summer.
Bon appétit and happy cooking! Annalisa
SOURCE recipe seen on Elle France
