Keto Prosciutto, Fennel and Artichoke Salad
This keto salad is packed with flavor and texture from griddled fennel, tender baby spinach, salty prosciutto, jarred artichoke hearts and crunchy pine nuts. This makes a great lunch or starter before a main meal.
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Ingredients
- Olive Oil (2-½ tablespoon)
- Prosciutto (2 slice)
- Baby Spinach (2 cup)
- Pine Nuts (1 tablespoon, whole pieces)
- Fennel Bulb, Raw (1 cup)
- Lemon Juice (½ tablespoon)
- Artichoke Hearts Or Globe, Canned In Oil Mixture (⅓ cup)
- Salt, Sea Salt (¼ teaspoon)
- Black Pepper (⅛ teaspoon)
Instructions
- Trim the tops and stalks from the fennel and discard. Quarter the fennel bulb and add to a pan of boiling water. Simmer for 4-5 minutes until fork tender. Drain completely then once cool enough to handle, pat dry.
- Whilst the fennel cooks, add the pine nuts to a dry skillet over a medium heat. Toast gently for 2-3 minutes or until golden.
- Heat a griddle pan over a medium/high heat. Brush the fennel all over with a half tablespoon of olive oil. Place on the griddle pan and cook for 4-5 minutes turning regularly to char on all sides.
- Arrange the fennel in a large serving/salad bowl along with the spinach. Cut the artichoke into bite sized chunks and roughly tear the prosciutto. Add to the bowl, season and toss to combine.
- Scatter with the toasted pine nuts and drizzle over the remaining olive oil and lemon juice to serve.
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