A Spanish-style salad made with crisp fennel and slightly piquant sheep's milk Manchego cheese. It can be prepared ahead of time. If Serrano, a dry-cured Spanish ham, is not available, use prosciutto.
Servings: 6 to 8
Ingredients
¼ cup olive oil
2 tablespoons lemon juice
¼ cup chopped chives
Salt and freshly ground pepper
1 head fennel, cut in half
1 bunch radishes, thinly sliced
6 slices Serrano ham, cut in thick julienne strips
Radish sprouts (if available)
1 cup shaved Manchego cheese
Method
Whisk together oil and lemon juice in a small bowl. Stir in chives and season to taste with salt and pepper. Set aside.
Remove tough core of fennel bulb and discard. Thinly slice fennel and immerse in a bowl of ice water for 10 minutes. Drain and pat dry.
Combine fennel, radishes, ham and radish sprouts in a large bowl and place in the refrigerator until ready to serve.
Drizzle salad with dressing and toss well to combine. Top with shaved Manchego. Serve immediately.