Shaved Fennel Salad with Mandarin, Prosciutto & Pomegranate

This shaved fennel salad with mandarin, prosciutto, Parmigiano, and a pomegranate molasses dressing is elegant, no-cook and ready in just 15 minutes.

Course Salad

Cuisine International

Diet Gluten Free, Low Lactose

Dietary Egg Free, Nut Free

Prep Time 15

Total Time 15

Servings people

Calories 183kcal

Author Amy Chung

Ingredients

Salad

1 fennel medium, thinly shaved
½ pomegranate
8 slices Parmigiano Reggiano
¼ cup mint leaves only
¼ cup flat leaf parsley roughly chopped
150 g mandarin segments pre-packaged
6 slices prosciutto

Salad Dressing

1 tbsp pomegranate molasses
1 tbsp honey
1 tbsp orange juice
1 tsp sumac
2 tbsp olive oil

Instructions

Salad

Using a mandoline, thinly shave the fennel.
Deseed ½ a pomegranate.
Using a wide-mouth peeler, shave some Parmigiano Reggiano.
Pick mint leaves and roughly chop some parsley to yield ¼ cup each.
Drain the mandarin segments and set aside to dry.

Salad Dressing

In a small mixing bowl, add all ingredients except the olive oil.
Slowly drizzle olive oil and mix as you pour. This helps to emulsify the dressing properly.

Assembly

In a mixing bowl, add all salad ingredients except the prosciutto.
Pour the dressing in and mix until well combined.
Transfer onto a platter.
Tuck the prosciutto between the salad.
Serve.

Notes

Variations And Substitutions

Fresh mandarins instead of vacuum-packed: Peel and carefully segment 2–3 fresh mandarins, removing as much pith as possible. Best when mandarins are in season and at their sweetest.
No prosciutto? Thinly sliced Jamon Serrano or Bresaola both work well.
For a vegetarian version, omit the prosciutto entirely and add extra Parmigiano or some toasted walnuts for a different kind of richness.
Swap the citrus: Blood orange segments are a stunning alternative to mandarins in this fennel pomegranate salad, and not to mention that the colour is extraordinary. Navel orange works equally well if mandarins are out of season.
No Parmigiano Reggiano? Aged pecorino is the closest substitute in terms of saltiness and texture. Shaved manchego works too for a slightly sweeter, milder result.
Add something crunchy: Toasted pine nuts or candied walnuts scattered over the top add another textural dimension and make the salad more substantial.
Dressing variation: If you do not have pomegranate molasses, substitute with a good quality balsamic glaze and adjust the honey slightly. The flavour will be different but still work well with this fennel in salad recipe.
Herb alternatives: Fresh dill or simply the fennel fronds are a natural partner for fennel and work beautifully here in place of or alongside the mint and parsley.

How to Make This Salad Perfectly [Expert Tips]

Use a mandoline as it is non-negotiable for this salad: The entire appeal of this shaved fennel salad depends on the fennel being paper-thin. A knife will never get it consistently thin enough. A mandoline takes 60 seconds and transforms the ingredient entirely.
Soak the shaved fennel in ice water for 10 minutes if prepping ahead: Shaved fennel can begin to oxidise and lose its crispness quickly. A brief soak in ice water keeps it bright white, crisp, and beautiful. Drain and pat completely dry before dressing.
Tuck the prosciutto in last, after transferring to the platter: Prosciutto tears easily and loses its shape if tossed with the other ingredients. Tucking it in at the end keeps the slices intact and ensures the salad looks as beautiful as possible when it hits the table.
Dress gently. Shaved fennel is delicate. Toss the salad with a light hand as you want to coat everything rather than crush it. Use tongs or your hands rather than aggressively mixing with spoons.
Serve immediately after dressing: Once dressed, the fennel will begin to soften and the pomegranate molasses dressing will start to draw moisture from the other ingredients. This salad is at its absolute best eaten straight away while everything is still crisp and vibrant.
Taste the dressing before using: Pomegranate molasses varies in sweetness and tartness by brand. Taste and adjust. If it is very tart, add a little more honey; if it is too sweet, add a small squeeze of fresh lemon to sharpen it.

Nutrition