Fennel And Prosciutto Salad With Shaved Parmigiano

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  • 4 fennel bulbs, outer leaves removed
  • extra virgin olive oil
  • 8 slices prosciutto
  • shaved parmesan
  • olives of your choice
  • salt and freshly ground black pepper


Keep the green herb tops of the fennel bulbs. Slice the fennel bulbs lengthways, preheat a grill or oven and grill the fennel for a few minutes. Place in a bowl and toss with olive oil prosciutto, parmesan and olives, season to taste.

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