Artichoke, Fennel, and Crispy Prosciutto Salad

Name: Artichoke, Fennel, and Crispy Prosciutto Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 4 larges artichokes; 1 teaspoon Dijon mustard; 1 large fennel bulb with fronds, bulb halved lengthwise and very thinly sliced crosswise, fronds chopped; 1 Tbsp chopped fresh parsley; 1 teaspoon chopped fresh thyme; 2 medium heads frisée, torn into bite-size pieces; 1 lemon, halved, plus 2 tablespoons fresh lemon juice; 4 Tbsps olive oil, divided; 355 milliliters ounces thinly sliced prosciutto, cut crosswise into 1/3-inch-wide strips (about; 2 Tbsps red wine vinegar; 1 small shallot, finely chopped

You can never have too many side dish recipes, so give Artichoke, Fennel, and Crispy Prosciutto Salad a try. This recipe makes 6 servings with 171 calories, 5g of protein, and 11g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and primal diet. A mixture of parsley, frisée, thyme, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Whisk 3 tablespoons olive oil and next 5 ingredients in small bowl. Season dressing to taste with salt and pepper.

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Salt And Pepper

Olive Oil

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Whisk

Bowl

Heat remaining 1 tablespoon oil in nonstick medium skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add prosciutto and sauté until crisp, about 4 minutes.

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Prosciutto

Transfer prosciutto to paper towels to drain.

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Prosciutto

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Paper Towels

Fill medium bowl with cold water. Squeeze juice from lemon halves into water; add lemon halves.

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Juice

Lemon

Water

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Bowl

Cut off stem from 1 artichoke, then bend back all outer leaves and snap off where leaves break naturally (only small cone of pale green inner leaves will remain). Trim off all dark green parts.

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Artichoke