Kitchen Mandoline Slicer - Easy peeling and slicing of artichokes with sharp blades for uniform thickness.
Cooling Rack - Allows for even cooling of cooked ingredients and can be used to elevate baking sheets, which is helpful when frying prosciutto or preparing the salad.
Prosciutto Press - Professional-grade press for evenly thinning out prosciutto, which is essential for the crispy element of this salad.
Salad Bowl Set - A set of stainless steel bowls perfect for mixing the salad ingredients.
Mandoline Peeler - Helps in peeling artichokes and other veggies efficiently for the salad.
Cutting Board Set - A durable set of cutting boards, useful when preparing ingredients for the salad.
Salad Serving Platter - A beautiful way to serve and present this artichoke fennel and crispy prosciutto salad.
Microplane Grater - Ideal for grating fennel fronds or any other ingredient that requires a fine grate.
4 tablespoons olive oil, divided
2 tablespoons red wine vinegar
1 small shallot, finely chopped
1 tablespoon chopped fresh parsley
1 teaspoon Dijon mustard
1 teaspoon chopped fresh thyme
6 ounces thinly sliced prosciutto, cut crosswise into 1/3-inch-wide strips (about 1 1/2 cups)
1 lemon, halved, plus 2 tablespoons fresh lemon juice
4 large artichokes
1 large fennel bulb with fronds, bulb halved lengthwise and very thinly sliced crosswise, fronds chopped
2 medium heads of frisée, torn into bite-size pieces
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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