(780) 705-0450
Dr. Michelle Mackay Patel, ND
  • Home
  • About
    • Dr. Mackay Patel
    • Naturopathic Medicine
    • Services >
      • Naturopathic Treatments
      • IV Therapy
      • Injection Therapy
      • Prolotherapy
  • New Patients
  • FAQ
  • Contact

Warm Whole-Grain Salad With Fennel, Arugula, Prosciutto, and Pecorino Recipe

3/21/2017

0 Comments

 
Picture
Roasted fennel and crisp arugula are paired with delectable, nutty grains in this warm salad accented with prosciutto and pecorino cheese. This salad is easy to prepare and is a great "prepare ahead" meal for a hearty lunch or light supper.

Makes 4 servings. Prep Time: About 1 hour.

Ingredients 
  • 1 1/2 cups rye berries, wheat berries, spelt grains, or farro grains
  • Kosher salt and freshly ground black pepper
  • 1 medium bulb fennel, trimmed and cut into quarters
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 small bunch arugula, cut into thick ribbons (about 3 cups)
  • 2 tablespoons pitted chopped olives
  • 1 1/2 ounces prosciutto, excess fat removed, sliced into thin ribbons (about 1/4 cup)
  • 1 1/2 ounces pecorino or parmesan cheese, shaved into thin slices with a vegetable peeler (about 1/4 cup)
  • 4 teaspoons juice and 1/2 teaspoon zest from 1 lemon
  • 2 teaspoons whole grain or dijon mustard

​Directions
  1. Adjust oven rack to middle position. Preheat oven to 375°F.
  2. Place grains in a medium saucepan, cover with water by 2 inches, and season to taste with salt. Bring to a boil, reduce to a simmer, and cook until grain is tender, 30 to 40 minutes. Set a fine mesh strainer over a bowl and drain grain. Cover the strainer with a lid to keep grain warm.
  3. While grains cook, roast the fennel. Toss fennel quarters with 1 tablespoon olive oil and season with salt and pepper. Place on a small rimmed baking sheet and roast, turning once, until fennel is tender and golden-brown, about 30 minutes. Remove fennel from oven and let cool slightly before removing core from each quarter and slicing into thin slices.
  4. Transfer grains to a mixing bowl. Add chopped fennel, sliced arugula, olives and half of the prosciutto and cheese. In a small bowl, combine remaining olive oil, lemon juice and zest, and mustard and whisk until smooth. Pour dressing over grain mixture and toss gently to combine. Season to taste with salt and pepper.
  5. Transfer salad to a serving platter and scatter with remaining prosciutto and cheese. Serve immediately.

Recipe Source: Serious Eats: http://www.seriouseats.com/recipes/2014/04/warm-whole-grain-salad-with-fennel-arugula-prosciutto-and-pecorino.html
Photo Credit: 
Lauren Rothman
0 Comments

Your comment will be posted after it is approved.


Leave a Reply.

    Picture


    I am an Edmonton, Alberta Naturopathic Doctor with a desire to help others, a passion for life, a heart for nature, and a curiosity to try new things!

    This blog is not intended to give specific medical advice. Always seek the recommendations of a qualified healthcare professional for your specific health needs.

    RSS Feed

    Archives

    September 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    September 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    December 2015
    November 2015
    October 2015
    July 2015
    June 2015

    Categories

    All
    Allergies
    Anxiety
    Botanical Medicine
    Brain
    Cold And Flu
    Dairy Free
    Detox
    Diabetes
    Digestion
    DIY
    Environmental Health
    Exercise
    Food Sensitivities
    Gluten Free
    Heart Health
    Immune System
    Lifestyle
    Mindfulness
    Naturopathic Medicine
    Nutrition
    Organic
    Pain
    Recipe
    Sleep
    Stress
    Vegan
    Vitamin
    Water
    Weight Loss
    Wellness
    Women's Health

Contact:

SMRT Health
14256 23 Avenue
Edmonton, AB
T6R 3B9
P: (780) 705-0450

www.smrthealth.com
Tweets by @michellempnd
Photos used under Creative Commons from juliana swenson, Cabruta08, genphyslab, frankieleon, aqua.mech