| Level: | Easy |
| Total: | 30 min |
| Active: | 25 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 30 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon plus 1/4 cup extra-virgin olive oil
- 8 slices prosciutto, sliced into 1/2-inch ribbons
- 3 large zucchini, ends trimmed, sliced lengthwise
- 1 large bulb fennel, very finely sliced, plus 2 tablespoons chopped fronds
- Kosher salt and freshly ground black pepper
- 1 teaspoon Dijon mustard
- 1 clove garlic, crushed
- Zest and juice of 1 lemon
- 1/2 cup shaved pecorino
- 2 tablespoons chopped fresh chives, for garnish
Instructions
- Heat the 1 tablespoon olive oil in a skillet over low heat. Saute the prosciutto, stirring, until crispy, 7 to 10 minutes. Transfer to a paper-towel-lined plate to drain.
- Place the zucchini and fennel in a colander and sprinkle lightly with salt. Toss to coat evenly. Set aside for 5 minutes to allow the vegetables to soften and become pliable, then transfer to a large bowl.
- Whisk the 1/4 cup olive oil, fennel fronds, mustard, garlic, lemon zest and juice, and some salt and pepper in a bowl. Dress the vegetables. Serve topped with the pecorino and sprinkled with chives.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 345 |
| Total Fat | 25 g |
| Saturated Fat | 6 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 5 g |
| Sugar | 9 g |
| Protein | 18 g |
| Cholesterol | 38 mg |
| Sodium | 1117 mg |
| Serving Size | 1 of 4 servings |
| Calories | 345 |
| Total Fat | 25 g |
| Saturated Fat | 6 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 5 g |
| Sugar | 9 g |
| Protein | 18 g |
| Cholesterol | 38 mg |
| Sodium | 1117 mg |
Reviews
Made this today to use up some of my CSA bounty. The salad was super light and flavorful (and easy!). The prosciutto definitely gives it a nice twist. I used asiago because that’s what I had on hand, and it wa s delish.
Really bright and acidic – we loved it!
Very tasty! Not a heavy zucchini or fennel flavor. My non- zucchini eaters even liked it!