Fennel Slaw With Prosciutto And Pistachio Pesto Recipes

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FENNEL SLAW WITH PROSCIUTTO AND PISTACHIO PESTO



Fennel Slaw with Prosciutto and Pistachio Pesto image

Fennel is best served from fall to spring, when it's in season, and there are a million different ways to take advantage of its crunchy sweetness. Here, the raw bulbs are sliced and dressed with a nutty pistachio pesto and salty bites of prosciutto. The flavors just pair so well together.

Yield 4 to 6 servings

Number Of Ingredients 8

2 cups (lightly packed) fresh flat-leaf parsley
3/4 cup pistachios, toasted (see Note, page 21)
1 tablespoon fresh thyme leaves
3 garlic cloves
3/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
4 to 5 fennel bulbs (about 3 1/2 pounds)
4 ounces prosciutto, thinly sliced

Steps:

  • Combine the parsley, pistachios, thyme, and garlic cloves in the bowl of a food processor and blend until finely chopped. With the machine running, gradually drizzle in the olive oil, processing until well blended. Season the pesto with salt and pepper to taste.
  • Trim the tops and bottoms of the fennel bulbs, discarding the stalks and leafy tops. Halve the bulbs and cut out the cores, then slice the bulbs thinly crosswise. Place the sliced fennel in a large serving bowl. Add the pesto and toss to coat well. Tear the prosciutto into 1-inch pieces and add to the bowl. Gently toss to combine.

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