Bow-Tie Salad with Fennel, Prosciutto, and Parmesan
- SERVINGS: 4
A tangy lemon dressing makes this main-course salad especially refreshing, and the only thing you have to cook is the pasta. If you find a fennel bulb with the dark-green feathery tops still on, chop some of them and toss into the pasta.
- 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.
Have some fun with this dish and try a bottle of the sparkling Italian wine Prosecco. It should go nicely with the fennel.
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Congratulations to Mei Lin, winner of Top Chef Season 12.