Clean the fennel, removing the tough bottom part and the first outer layer. Use a mandolin or truffle slicer to cut the fennel into very thin slices. Soak the fennel slices in a bowl of cold water for 1/2 hour. Clean and wash the arugola.
Arrange two slices of Prosciutto di Parma® on each plate, covering half the dish. Distribute the arugola on the other half of the plate. Drain and pat dry the fennel and make a small mound of it on each plate over the arugola.
Mix the olive oil, lemon juice and salt and pepper to taste. Pour over the salad as a dressing. Garnish with one or two large green olives.
Serves 4
Courtesy of Giuliano Bugialli |
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