Bow-Tie Salad with Fennel, Prosciutto, and Parmesan Recipe

Bow-Tie Salad with Fennel, Prosciutto, and Parmesan Recipe

  • 1/2 pound bow ties
  • 1 large fennel bulb, sliced as thin as possible
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/2 teaspoon fresh-ground black pepper
  • 1/4 pound thin-sliced prosciutto, cut into strips
  • 1/3 cup grated Parmesan
  1. 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.
  2. 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.
  3. 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.
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