Fennel, prosciutto and pomegranate salad from Smitten Kitchen by Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on January 25, 2015

    This is a vibrant salad for winter, when pomegranate seeds provide a pop of flavor that you can't find in winter tomatoes. They are a must for this salad, balancing out the saltiness or the prosciutto and adding brightness to the greens. I made this two nights in a row - once without the mint, the second time with mint, but only a few shards of fennel as my husband decided he wasn't a fan of the anise flavor. Unfortunately, I could barely taste the mint when I did add it. Ultimately, plenty of pomegranate and a good sweet balsamic will showcase this salad at its best.

  • seherhussain on October 30, 2011

    impressive salad to have on the side.

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