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    Orange fennel salad with Grana Padano and Prosciutto di San Daniele grissini

    4 people
    T230 min
    Chef Frank Oehler


    • 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



    STEP 1

    For the salad: Mix all ingredients into a salad.

    STEP 2

    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.

    STEP 3

    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.