Western Cuisine

Fennel, Apple and Prosciutto Salad

The following recipe is published by Lucy Waverman in Globe and Mail newspaper. I’ve made the salad several times before with a little twist of my own as an appetizer. It is a very refreshing and lively salad. BTW fennel is a healthy and nutritious vegetable. It is also called anise in some grocery stores.


4 cups thinly sliced fennel
2 cups thinly sliced green apple
1 Tbsp lemon juice
½ cup slivered Asiago cheese
8 slices prosciutto, thinly sliced
½ cup chopped toasted pecans


2 Tbsp light mayonnaise
2 Tbsp apple cider vinegar
2 Tbsp chopped chives
½ tsp sugar
¼ cup olive oil
Salt and freshly ground pepper


  1. Combine fennel, apple and lemon juice in a bowl and mix well. Add Asiago cheese and reserve.
  2. Combine mayonnaise, apple cider vinegar, chives and sugar. Whisk in olive oil and season with salt and pepper.
  3. Pour vinaigrette over salad and toss to combine.
  4. Divide prosciutto slices between 4 plates. Top with 1½ cup salad each and scatter pecans overtop.
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