Fennel salad with Serrano ham by Laurent Mariotte

Ingredients

6 servings

• 6 fennel bulbs
• 6 slices of Serrano dry-cured ham
• 100 g feta cheese
• 1 dl olive oil
• 1/2 bunch of basil
• 1 tablespoon pine nuts
• 1 lemon
• fine grey sea salt
• freshly ground pepper

Steps

1. 1

   Wash and peel the outer layer of the fennel. Thinly slice with a mandoline and place in a bowl filled with cold/iced water.

2. 2

   Lightly heat the olive oil and place the basil in it. Let it infuse. Toast the pine nuts for 5 minutes in the oven at 160°C.

3. 3

   Drain the fennel slices and dry them with a tea towel. Place in a bowl, drizzle with the infused olive oil and lemon juice, then season.

4. 4

   Mix everything together and place in a shallow dish. Crumble the feta on top and arrange the slices of Serrano ham. Sprinkle with pine nuts and add a few fresh basil leaves.