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Vernazza is well on its way to normalcy and while I no longer write updates on their status, you can learn about the devastating floods of 2011 by clicking the label "Vernazza Updates". For the latest information from the organizations in Vernazza and Monterosso, visit SaveVernazza and Rebuild Monterosso.

March 12, 2012

Grapefruit and Fennel Salad


The weather has finally turned warm again and taking advantage of the sunny day and the flat of fennel bulbs in the pantry, I decided to make a lovely and refreshing salad: Grapefruit and fennel, topped with crispy, crunchy prosciutto.

By broiling thin slices of prosciutto crudo for about ten minutes, they become like salty, savory crackers that you can eat as is, or break up into pieces. It’s sooooo good! Plus, a salad based on fennel needs something nice and salty, so it is a great combination.

Crunchy Grapefruit & Fennel Salad: 
2 ruby red grapefruits
2 large fennel bulbs
6-10 slices prosciutto crudo
Extra Virgin Olive oil
Salt & black pepper to taste

Preheat your oven or broiler 200°C/ 450°F. Lay out your prosciutto slices on parchment paper lined baking sheet and broil for about 10 minutes, or until the prosciutto crisps up but does not brown.


In the meantime, slice the skin from the grapefruits and cut the flesh into small chunks or slices, saving all the juice for the dressing. Core and slice the fennel into medium sized pieces and combine in a bowl with the grapefruit. Add salt and pepper to taste and enough extra virgin olive oil to coat well.
   
  
When the prosciutto is done, remove from the oven and let cool for a few minutes then serve with the salad broken into small pieces.
  

Buon appetito!
  

1 comment:

  1. Thanks for the inspiration! Its simplicity just makes it soooo much better. Happy 'almost' Spring!

    ReplyDelete

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