Bow-Tie Salad with Fennel, Prosciutto, and Parmesan

By mahto

Ingredients

• 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

Details

Servings 4
Adapted from foodandwine.com

Preparation

Step 1

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.