Fig, Fennel, and Prosciutto Salad
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Several weeks ago, just before my friend Meredith (fourth year medical student, see previous entry) departed for a grueling one-month surgical rotation in Pittsburg, Ben and I had the pleasure of dining with her and her fiancé, Matt (private chef on the Main Line). We again chose Sovalo — Matt and Mere’s favorite spot — and again delighted in a wonderful dinner.
Some of the more memorable dishes of the evening include a homemade ravioli stuffed with figs, a tortelli tossed with duck confit and mushrooms, and a crispy pan-seared red snapper. The shaved fennel and Parmigiano Reggiano salad, however, tossed lightly in a lemon vinaigrette and served with prosciutto di Parma and fresh figs, was perhaps the favorite selection of the evening.
The combination of fennel and Parmigiano never fails to please but the addition of prosciutto and figs made every bite in this appetizer truly delectable. While I haven’t made a trip to the Fair Food Farmstand in a couple weeks (so sad! CSA season has ended), I doubt they still have this variety of figs, though they carried them through the first week of October at least. With a tender green skin and a brilliant magenta-colored and sweet-tasting interior, these figs make any salad restaurant worthy. Black mission figs, however, the variety served at Sovalo, will more than suffice.
We concluded the evening with two desserts, one of which we particularly enjoyed/attacked: a biscotti tirimisu layered with fruit and I believe some sort of custard, but that part of the evening, to be honest, is a touch fuzzy … cockails at the bar before dinner, wine during, Frangelico and coffee for some (me) after, and Port for all, suddenly add up — afterall it was a bon voyage dinner for our poor Pittsburg-bound Mere-Mere. Only two more weeks Mere!Print
Inspired by a salad served at Sovalo in Philadelphia.
- 2 fennel bulbs
- olive oil
- 1 lemon, juiced
- kosher salt and pepper
- Parmigiano Reggiano
- 8 thin slices of prosciutto di Parma
- 12 fresh figs, halved
- Using a mandoline or knife, slice the fennel as thinly as possible. Place in a bowl, drizzle with olive oil and the lemon juice, and season with salt and pepper to taste. Toss to coat evenly. Add a few shavings of cheese and toss lightly. Set aside.
- Lay 2 slices of prosciutto on each plate. Top with a mound of the fennel-parmigiano mixture, and scatter six fig halves around the fennel. Serve.