Keto Prosciutto, Fennel and Artichoke Salad
How to Make It
Step 1
Trim the tops and stalks from the fennel and discard. Quarter the fennel bulb and add to a pan of boiling water. Simmer for 4-5 minutes until fork tender. Drain completely then once cool enough to handle, pat dry.
Step 2
Whilst the fennel cooks, add the pine nuts to a dry skillet over a medium heat. Toast gently for 2-3 minutes or until golden.
Step 3
Heat a griddle pan over a medium/high heat. Brush the fennel all over with a half tablespoon of olive oil. Place on the griddle pan and cook for 4-5 minutes turning regularly to char on all sides.
Step 4
Arrange the fennel in a large serving/salad bowl along with the spinach. Cut the artichoke into bite sized chunks and roughly tear the prosciutto. Add to the bowl, season and toss to combine.
Step 5
Scatter with the toasted pine nuts and drizzle over the remaining olive oil and lemon juice to serve.
Ingredients
- Olive Oil – 2-½ tablespoon
- Prosciutto – 2 slice
- Baby Spinach – 2 cup
- Pine Nuts – 1 tablespoon, whole pieces
- Fennel Bulb, Raw – 1 cup
- Lemon Juice – ½ tablespoon
- Artichoke Hearts Or Globe, Canned In Oil Mixture – ⅓ cup
- Salt, Sea Salt – ¼ teaspoon
- Black Pepper – ⅛ teaspoon