- 1/2 pound bow ties
- 1 large fennel bulb (about 1 pound), 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
- 1/4-pound chunk Parmesan cheese, or 1/3 cup grated Parmesan
- 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.
- 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.
- 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.
Test-Kitchen Tip The easiest way to slice fennel is to cut off the stalks, cut the bulb in half from the top through the root end, lay each half flat-side down and slice. For that matter, this is a good technique for almost any round fruit or vegetable.
Have some fun with this dish and try a bottle of the sparkling Italian wine Prosecco. It should go nicely with the fennel.