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Fig, Fennel, and Prosciutto Salad

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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



  1. 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.
  2. 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.