How to Make a Shaved Fennel and Orange Salad With Warm Prosciutto Vinaigrette

Step-by-Step Guide

1. 1

   Step 1: Use a mandolin slicer to shave the fennel bulb.

   Adjust the mandolin blade for thin slices.
   
   Place the fennel bulb on a cutting board.
   
   Trim the base of the bulb using a sharp knife.
   
   Halve the bulb.
   
   Core the bulb.
   
   Position half of the fennel bulb base-side down on your mandolin slicer.
   
   Slide the bulb back and forth across the slicer, allowing the fennel shavings to fall down on the cutting board or over a bowl.
   
   Switch to the other base of the bulb when the first base gets too small to handle safely.
2. 2

   Step 2: Shave the fennel with a vegetable peeler if you don’t have a mandolin slicer.

   Trim the base of the fennel.
   
   Cut the fennel bulb into quarters.
   
   Remove the core from each of the quarters.
   
   Hold a quarter of the fennel bulb in one hand.
   
   Glide the vegetable peeler over the bulb lengthwise, allowing the shavings to drop onto the cutting board or over a bowl.
   
   Switch to the other quartered pieces when the piece you are shaving becomes too small to slice safely. ,,,,,,
3. 3

   Step 3: Transfer the fennel shavings to a medium mixing bowl.

4. 4

   Step 4: Add the basil

5. 5

   Step 5: orange segments and juice

6. 6

   Step 6: olive oil and salt and pepper to the fennel.

7. 7

   Step 7: Mix the ingredients thoroughly.

8. 8

   Step 8: Divide the arugula and place it on your 4 serving plates.

9. 9

   Step 9: Top each serving of arugula with the fennel mix.

10. 10

    Step 10: Place 2 prosciutto slices on top of each plate of arugula.

Detailed Guide

About the Author