Fennel and Serrano Ham Salad


  • ¼ cup olive oil
  • 2 tablespoons lemon juice
  • ¼ cup chopped chives
  • Salt and freshly ground pepper
  • 1 head fennel, cut in half
  • 1 bunch radishes, thinly sliced
  • 6 slices Serrano ham, cut in thick julienne strips
  • Radish sprouts (if available)
  • 1 cup shaved Manchego cheese


Whisk together oil and lemon juice in a small bowl. Stir in chives and season to taste with salt and pepper. Set aside.

Remove tough core of fennel bulb and discard. Thinly slice fennel and immerse in a bowl of ice water for 10 minutes. Drain and pat dry.

Combine fennel, radishes, ham and radish sprouts in a large bowl and place in the refrigerator until ready to serve.

Drizzle salad with dressing and toss well to combine. Top with shaved Manchego. Serve immediately. Serves 6 to 8.