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.
Servings 4 people
Calories 183kcal
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
- 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.
Nutrition
Calories: 183kcal | Carbohydrates: 16g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 9mg | Sodium: 147mg | Potassium: 367mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1034IU | Vitamin C: 28mg | Calcium: 70mg | Iron: 1mg