Orange fennel salad with Grana Padano and Prosciutto di San Daniele grissini
| Difficulty
Easy
|
Preparation  30 min
|
Servings for
4 people
|
Chef Frank Oehler
Ingredients
For the salad:
20 orange slices
A small fennel, thinly sliced
0,1l extra-virgin olive oil
Juice of 1 lemon
Juice of 1 orange
1 red onion, thinly sliced
50g pitted black olives
To serve:
Grana Padano wafers
Olive tapenade
4 thick grissini
4 slices of Prosciutto di San Daniele
Preparation
For the salad: Mix all ingredients into a salad.
To serve: Thinly layer spoonfuls of grated Grana Padano on a baking sheet, spread to form disks and bake until golden. Gently peel away the wafers from the paper and leave them to cool.
Then spread the tapenade on each Prosciutto di San Daniele and slice and wrap around the grissini. Serve the fennel salad with the grissini and wafers as garnish.
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