Wednesday, January 26, 2011

One Sexy Salad

Bow chicka bow bow! This salad is the perfect testament to eating with one's eyes first. The ruby red pomegranate seeds and the soft pink of the wavy prosciutto really pop against the clean white fennel and the springy arugula... my, is it getting hot in here or is it me? ;)

I made this for a small brunch party not long ago and was thoroughly satisfied. The colors in itself are gorgeous; but I think you'll be pleased by the mix of textures too. We enjoyed it with some crusty Italian bread and rose champagne (complementary hues!), which I think makes any occasion a festive one.

Fennel, Prosciutto and Pomegranate Salad
Adapted from Bon Appetit via Smitten Kitchen
Serves 4 to 6

2 cups very thinly sliced fennel bulb
3 tablespoons extra-virgin olive oil, divided
1/4 teaspoon coarse kosher salt
6 cups arugula (about 4 ounces)
1 cup thinly sliced green onions
1/4 cup thinly sliced mint leaves (I omitted)
1 1/2 tablespoons balsamic vinegar
6 ounces thinly sliced prosciutto, torn into strips
1/2 cup pomegranate seeds

Toss fennel and 1 tablespoon olive oil in medium bowl. Sprinkle with 1/4 teaspoon salt.

Combine arugula, green onions, mint, vinegar, and 2 tablespoons olive oil in large bowl; toss. Season with salt and pepper.

Divide greens among plates. Top with fennel, then drape (I love this word!) with prosciutto. Sprinkle pomegranate seeds over.


Katherine said...

Looks delicious!!! Wish I could have a bite.

Julia said...

ok i came back again to look at this gorgeous salad! still drooling! i may just have to pluck some pomegranates when i go to visit j's parents on the farm this weekend. ;-)

idratherbeshopping said...

this looks DIVINE. your blog is oh-so-lovely...a mix of my favorite finds and yummy bites. and your photographs are beautiful too. hmm, you might be a new fave along with pearls and green tea, which is how i discovered you in the first place!

{ f } said...

thanks looks *almost* too pretty to eat! just visiting your new site, which looks great :)

style fare said...

Thanks girls!

Julez - I have a great tip for getting out seeds w/o getting them all over you: cut in half; submerge and pluck seeds out in a bowl of water; drain; enjoy! (google for video demos)

PearlsAndGreenTea said...

OOh la la. I would bring back one of my classic body rolls for this salad. It's that sexy.

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