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Recetas para diabéticos
Artichoke, Fennel, and Crispy Prosciutto Salad

Artichoke, Fennel, and Crispy Prosciutto Salad

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

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This elegant artichoke, fennel and crispy prosciutto salad is a sophisticated choice for those seeking a light yet flavourful meal. The combination of earthy fresh artichokes and the aniseed notes of thinly sliced fennel creates a crisp, refreshing base. By using a sharp Dijon and herb vinaigrette, the natural sweetness of the vegetables is perfectly balanced, while the saltiness of the fried prosciutto adds a satisfying textural contrast.

Regarded as a diabetes-friendly dish, this salad is high in fibre and heart-healthy fats, making it an excellent option for a nutritious lunch or a dinner party starter. You can prepare most of the components up to two hours in advance, allowing the flavours to develop while you focus on your guests. Serve with a final flourish of chopped fennel fronds for a professional finish.

Ingredients for Artichoke, Fennel, and Crispy Prosciutto Salad

60ml de aceite de oliva, dividido
2 cucharadas de vinagre de vino tinto
1 chalota pequeña, finamente picada
1 cucharada de perejil fresco picado
1 cucharadita de mostaza de Dijon
1 cucharadita de tomillo fresco picado
170g thinly sliced prosciutto, cut crosswise into 1/3-inch-wide strips (about 230g )
1 lemon, halved, plus 2 tablespoons fresh lemon juice
4 large artichokes
1 large fennel bulb with fronds, bulb halved lengthwise and very thinly sliced crosswise, fronds chopped
2 medium heads of frisée, torn into bite-size pieces

How to make Artichoke, Fennel, and Crispy Prosciutto Salad

Whisk 45ml olive oil and next 5 ingredients in small bowl. Season dressing to taste with salt and pepper.

Heat remaining 1 tablespoon oil in nonstick medium skillet over medium-high heat. Add prosciutto and sauté until crisp, about 4 minutes. Transfer prosciutto to paper towels to drain.

Fill medium bowl with cold water. Squeeze juice from lemon halves into water; add lemon halves. Cut off stem from 1 artichoke, then bend back all outer leaves and snap off where leaves break naturally (only small cone of pale green inner leaves will remain). Trim off all dark green parts. Cut out and discard choke. Slice artichoke bottom very thinly. Place in lemon water. Repeat with remaining 3 artichokes. Do ahead Dressing, prosciutto, and artichokes can be made 2 hours ahead. Let stand at room temperature.

Drain artichokes well; transfer to large bowl. Add 2 tablespoons lemon juice and sliced fennel; toss. Mix in frisée and dressing; toss. Season salad with salt and pepper. Sprinkle with prosciutto and chopped fennel fronds.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.