Apple-fennel salad with prosciutto and walnuts
63
- Prep Time10 mins
- Total Time10 mins
- Makes4 Servings
Michael Alberstat
Ingredients
2 Granny Smith apples
2-Jan English cucumber
1 small fennel bulb
8 leaves green leaf lettuce, washed and dried
8 slices prosciutto, halved
1/2 cup candied walnuts, see below
FOR CREAMY BUTTERMILK DRESSING:
1/2 cup buttermilk
2 tbsp cider vinegar
2 tbsp light mayonnaise
Instructions
Slice apples and cucumber crosswise into 1/8-in. round slices. Slice fennel bulb lengthwise into 1/8-in. slices. Divide lettuce among 4 plates. Stack a tower on each bed of lettuce, alternating slices of apple, cucumber, prosciutto and fennel. Sprinkle walnuts around plate.
Whisk buttermilk with vinegar and mayonnaise in a small bowl until combined. Season with fresh pepper. Drizzle over salads just before serving.
Nutrition (per serving)
Calories 304, Protein 14g, Carbohydrates 29g, Fat 17g, Fibre 6g, Sodium 674mg.
Candied Walnuts:
Toast 1/2 cup chopped walnuts in a non-stick pan over medium for 2 min. Sprinkle with 1 tbsp granulated sugar. Stir constantly until melted, about 3 more min. Transfer to a parchment-lined baking sheet to cool.