CSA (look for one in your area!), some Prosciutto di Parma and a lemon, and you have one of Mark's and my favorite salads of all time.
Saveur Magazine and acalled for bresaola, but we have toyed with the recipe and have made it our own. To us, it signals the start of summer - the time when you sit back with a nicely chilled, crisp Vernaccia di San Gimignano, this salad and a good book - and happiness just happens.
Fennel, Carrot and Prosciutto Salad
2 large fennel bulbs, trimmed and fronds reserved
4 large carrots, peeled
8 paper-thin slices Prosciutto di Parma
4 tablespoons extra virgin olive oil, or more to taste
salt and freshly ground pepper, to taste
Using a mandoline, slice the fennel bulbs crosswise into paper-thin slices, and mound the slices in a large salad bowl or serving platter.
Using a vegetable peeler, make long papparadelle-like slices from the carrots and arrange them around the mound of fennel.
Tear the prosciutto slices into small, bite-size pieces and mound on top of the fennel slices.
Wash and trim reserved fennel fronds. Sprinkle them over the salad and then zest both lemons over top.
Juice the lemons and remove any seeds; drizzle juice over top of salad followed by the olive oil. Season lightly with salt and liberally with pepper, and toss at the table.
Alternately, toss the salad and divide among 4 plates.
Makes 4 main course portions, or 8 for a salad course.