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This bright fennel and Serrano ham salad really hits the spot when you want something easy for lunch or a fancy dish to share with pals. The blend of Mediterranean vibes gives you just the right mix, with fennel's crunch and ham's bold kick balancing each other out.
I first came across this dish on a Spanish getaway, and now it pops up at all my summer dinners. Folks always ask how to make it after their first taste.
Tasty Ingredients
- One organic lemon: Zest and juice perk everything up with a splash of tang.
- Fresh basil (half a bunch): Adds that unbeatable bright note.
- Pinch of good salt and fresh black pepper: Give everything a lift.
- One tablespoon pine nuts: Brings a nutty crunch that stands out.
- Six thin slices Serrano ham: Bold flavor that'll win anyone over.
- Six small fennel bulbs: Keeps things cool and snappy, with a hint of anise.
- 100g feta cheese: Creamy with a bit of saltiness to round it out.
- 100ml extra virgin olive oil: Try to get a fruity one for the best taste.
Step-by-Step Directions
- Final Touches:
- Drop your mixture in a big serving bowl. Tear the feta cheese with your hands and scatter it right on top. Artfully drape the Serrano ham, ruffling the slices a bit for height. Finish by tossing over pine nuts and a few extra basil leaves for fun.
- Mixing It All Together:
- Gently pat the fennel slices dry after draining, then toss them in a large bowl. Pour in the strained basil-infused oil. Squeeze out the lemon and pour the juice over everything. Add salt and grind pepper on top. Mix it all together, being careful not to break the fennel.
- Getting the Pine Nuts Toasty:
- Heat your oven to 160°C. Spread the pine nuts over a baking tray and pop them in for five minutes—keep an eye on 'em since they brown fast. You want golden and fragrant, not burnt.
- Soaking the Fennel:
- Wash the bulbs thoroughly and peel off the outside layer if it's tough. Slice them super thin (a mandolin works best). Dunk the slices in a bowl of icy water so they stay crisp and mellow out the licorice taste.
- Infusing the Oil:
- Warm the olive oil in a small pot, but don't let it smoke. Toss in the whole basil leaves and let them chill out over low heat for around five minutes. Take it off the burner and let the oil cool down, picking up all those herby flavors.
Fennel totally won me over after a trip to Italy, when a sweet grandma showed me you could tone down the strong flavor by soaking it in cold water. It changed how I feel about a veggie I wasn't crazy about at first!
Storage Tips
If you stash this salad in an airtight container, it'll keep just fine for a day in the fridge. The fennel stays crisp and the taste actually gets bolder. Just don't make it too far in advance—the ham can go a bit limp. Want to get ahead? Slice the fennel and make the infused oil the night before, then just put it all together when you're ready.
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Fun Twists
Can't find Serrano? Parma ham or prosciutto will do the trick. For a veggie-friendly version, swap the ham for black olives and sun-dried tomatoes. Want to switch up the cheese? Try shaved parmesan or some salty ricotta instead of feta. For a little kick, throw in a few thin chili slices or a pinch of Espelette pepper.
Perfect Sides
This one's awesome with slices of rustic bread, grilled and rubbed with fresh garlic. Add a bowl of cold cucumber soup for a summer meal, or cozy up with creamy squash soup in colder months. It's the right fit for Mediterranean BBQs and goes great with fish off the grill, like sea bass or bream.
Chef Tricks
Save those fennel fronds and greens—they're lovely for jazzing up broths or just decorating. Play around with how thin or chunky you want your fennel slices to find the texture you love. A tiny drizzle of thyme honey is magic with the salty ham and creamy feta.
Frequently Asked Questions
- → How do I pick good fennel?
Choose small, firm fennel bulbs with white flesh, green stalks, and fresh leaves. Skip ones with spots or soft areas.
- → Can Serrano be swapped out?
Yes, use Parma ham or try a vegetarian option like avocado slices or sun-dried tomatoes.
- → What’s the best way to toast pine nuts?
Spread the pine nuts on a baking sheet and bake at 160°C for about 5 minutes until golden brown.
- → Is there a substitute for feta?
If feta isn’t available, you can use goat cheese or ricotta for a similar texture.
- → What can I serve this with?
Pair it with crusty bread or a simple green salad to complete the meal.