Summer is definitely salad season and the less cooking we have to do in the warm weather, the better. This salad could easily be an entire meal, just add some crisp bread and creamy cheese on the side. You wouldn’t even need to turn on the oven.
So serve this salad in the dog days of summer. The weather man has predicted a massive heat wave this Labor Day weekend in northern California.
This salad was adapted from Bon Appetit (November 2008) and posted by the blog Smitten Kitchen (November 2008).
That seems like a very long time ago now, so much has happened and changed since then. In 2008 I think pomegranate seeds were mostly available in the fall, now I often find them in the store year round. They add a very satisfying crunch to the salad, a wonderful textural and flavor enhancement.
Fennel, Prosciutto and Pomegranate Salad
Ingredients for about 4 servings:
- 2 cups thinly sliced fennel bulb
- 3 tablespoons extra-virgin olive oil, divided
- 1/4 teaspoon of coarse kosher salt
- 6 cups of arugula (about 4 ounces)
- 1 cup thinly sliced green onions
- 1/4 cup thinly sliced mint leaves
- 1 1/2 tablespoons balsamic vinegar (I used my fig balsamic)
- 6 ounces thinly sliced prosciutto, torn into strips
- 1/2 cup of pomegranate seeds
- Toss the fennel with 1 tablespoon of olive oil in a medium bowl, sprinkle with salt. You can do this as much as a day ahead.
- Combine the arugula, green onions, mint, vinegar and remaining 2 tablespoons of olive oil in a large bowl. Toss and season with more salt and pepper.
- Divide the greens among plates or in a large serving bowl. Top with the fennel, drape with the prosciutto. Sprinkle the pomegranate seeds on top
I am taking this to share on Fiesta Friday, it’s #345 this week hosted by Angie and cohosted by me. Indian summer is here and cooling salads are always welcome. Please join us by clicking on the link, you will find a variety of sweet and savory recipes, craft and decorating ideas.
Stay well and safe everyone. Don’t forget to keep your social distance and wear your mask. We need to be compassionate and take care of each other.
I think I have some fennel I need to harvest. Not sure since I’ve never grown it before. Love all the flavors of this salad. Beautiful!
The fennel was good this way. I have also roasted it, it turns very sweet and delicious. I hope you are able to enjoy the harvest. We sometimes throw the fronds on the BBQ for flavor.
Sounds delish! My mouth is actually watering looking at it; I just LOVE salads! Thanks for cohosting! Would you like to cohost again the first Friday of Oct?
Thanks Angie, yes the first Friday in October will work for me. I would be honored to cohost.
That’s great! You’re so sweet. Thanks so much!