Bow-Tie Salad with Fennel, Prosciutto, and Parmesan
Bow-Tie Salad with Fennel, Prosciutto, and Parmesan might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains approximately 23g of protein, 33g of fat, and a total of 596 calories. This recipe covers 18% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. If you have bow ties, fennel bulb, parmesan cheese, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.
Instructions
In a large pot of boiling, salted water, cook the bow ties until just done, about 15 minutes.
Drain. Rinse with cold water and drain thoroughly.
In a large bowl, toss together the bow ties, fennel, oil, lemon juice, salt, and 1/4 teaspoon of the pepper.
Add the prosciutto and toss again.
To serve, mound the salad on plates. Top with strips of Parmesan shaved from the chunk of cheese with a vegetable peeler or with the grated Parmesan.
Sprinkle the remaining 1/4 teaspoon pepper over the cheese.
Test-Kitchen Tip: The easiest way to slice fennel is to cut off the stalks, cut the bulb in half from the top through the root end, lay each half flat-side down, and slice. For that matter, this is a good technique for almost any round fruit or vegetable.
Wine Recommendation: Have some fun with this dish and try a bottle of the sparkling Italian wine Prosecco. It should go nicely with the fennel.