This recipe comes from Giada de Laurentiis, who happens to be one of only about three Food Network chefs that I trust anymore. I mean really, the channel seems to be less and less about good food, and more and more about over-the-top personalities (I’m looking at you Guy Fieri).
This slaw/salad is the perfect addition to any summer cook-out or picnic. It couldn’t be easier to make, and yet, it tastes seriously incredible! Also, it’s really pretty to look at 🙂
The pesto brings a very bold flavor to the table that it balanced by the buttery prosciutto and sharp parmigiana reggiano. The crunchy, anise-flavored fennel makes the entire salad refreshing and light and will have you going back for thirds!
recipe slightly adapted from here
- 4-5 fennel bulbs (about 3 1/2 lbs), thinly sliced
- Pistachio-Parsley-Thyme Pesto (recipe below)
- 4 ounces prosciutto di parma
- 2 ounces (or to taste) shaved parmigiana reggiano
- Toss the fennel with the pesto and transfer to a serving platter.
- Slice the prosciutto into 1/2 inch strips.
- Top the fennel with the shaved cheese and prosciutto.
- 2 cups lightly packed fresh flat-leaf parsley
- 1 tbsp fresh thyme leaves
- 3/4 cup shelled pistachios, toasted
- 3 garlic cloves
- 3/4 cup extra virgin olive oil
- salt and freshly ground pepper, to taste
- In a food processor, combine the parsley, thyme, pistachios, and garlic. Process until very finely chopped.
- With the motor running, slowly drizzle in the olive oil and process until well blended.
- Season the pesto with salt and pepper, to taste.