easiest way to prepare speedy perfect Warm fennel & leek salad with prosciutto

How’s life? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Warm fennel & leek salad with prosciutto. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Warm fennel & leek salad with prosciutto is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Warm fennel & leek salad with prosciutto is something that I’ve loved my entire life.

Table of Contents


  • 1 (about 310g) leek, trimmed, halved lengthways, washed, dried
  • 1 medium (about 450g) fennel bulb, tough outer layer removed, halved lengthways, washed, dried
  • 3 teaspoons fresh lemon juice
  • 3 teaspoons extra virgin olive oil
  • 1 large garlic clove, crushed
  • 8 slices (110g) prosciutto, fat trimmed, cut crossways into 1cm thick strips
  • 1/2 cup torn fresh continental parsley leaves
  • 1 tablespoon red wine vinegar
  • Ground black pepper, to taste


  • Step 1
    Cut the leek into 6cm lengths. Cut each piece lengthways into 1cm thick strips. Set aside. Use a sharp knife to cut the fennel lengthways into paper-thin slices. Combine the fennel and lemon juice in a large bowl. Cover and set aside.
  • Step 2
    Heat the oil in a wok or large frying pan over medium-high heat. Add the leek and garlic, and cook, uncovered, stirring occasionally, for 10 minutes or until the leek is soft.
  • Step 3
    Add the fennel and 3/4 of the prosciutto to the pan. Toss over medium-high heat for 1 minute or until just heated through.
  • Step 4
    Remove the pan from the heat. Add 2/3 of the parsley and the vinegar, and toss well. Taste and season with pepper. Serve immediately, sprinkled with the remaining parsley and prosciutto, and extra pepper.

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