Fennel & prawn salad with crispy prosciutto
Quantities: Serves 2
Timings: 15 minutes
Kitchen Stuff: Baking tray, sharp knife and a chopping board
Ingredients:
4 slices prosciutto
120g cooked and peeled king prawns
1 medium fennel bulb
1 shallot
20g basil
1 heaped tsp small capers
60g watercress or mixed salad leaves (I used watercress, rocket and spinach)
1 lemon
1-2 tbsp olive oil
Method:
1. CRISPY PROSCIUTTO: Turn up your oven to 200 degrees C (390F). Put your prosciutto slices on a baking tray (on baking paper if you think it might stick) and put in the hot oven for about 10 minutes until crispy. Keep a close eye so they don’t burn.
2. SLICE ‘EM UP: Whilst the prosciutto is crisping up, prep your other ingredients. Slice the prawns down the middle lengthwise so they are all split in two. Cut the shallot into eighths and finely slice. Remove the stalks from your fennel bulb (keep the fluffy green fronds) and quarter it. Cut out the core and finely slice, use a mandolin if you have one. Finely slice your basil leaves.
3. EAT IT: In a large mixing bowl, add the fennel slices, salad leaves, halved prawns, shallot slices and basil slices. Chuck in 1 heaped tsp capers, squeeze over the juice of one lemon and add 1-2 tbsp olive oil. Mix it all together and move to your serving dish. When the prosciutto is crisped up, break it into pieces and sprinkle over the salad. Garnish with bits of fennel frond and enjoy!
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