Apple-fennel salad with prosciutto and walnuts

55

PREP TIME

10 min

Makes

4 Servings

Apple-fennel salad with prosciutto and walnuts

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
  • 14 g,
  • Carbohydrates
  • 29 g,
  • Fat
  • 17 g,
  • Fibre
  • 6 g,
  • Sodium
  • 674 mg.

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.