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Prosciutto Fennel Salad with Hazelnuts and Kiwiberries

© 2023 |

© 2023 |

Simple, slightly tangy salads work so well with prosciutto. This fresh shaved fennel, prosciutto crudo, hazelnuts, and Parmesan salad recipe is great served for a light yet satisfying lunch or light side dish. Substitute the shaved fennel with celery, arugula or Brussel sprouts if you don't like anise or licorice flavour in fennel.
Blanched hazelnuts are shelled hazelnuts that are blanched in boiling water to remove the skin. Use other nuts (walnuts or almonds) if you like.
Kiwiberries (aka cocktail kiwi and grape kiwi) are like mini kiwifruit with smooth green skin. This grape-sized fruit, native to China and Korea, similar to kiwifruit in taste and appearance and are rich in vitamins C and E and naturally low in fat, cholesterol and sodium. They’re also an excellent source of fiber, magnesium and potassium.

  • 50 g Blanched hazelnuts, toasted and roughly chopped
  • 1 bulb / 300 g Fennel, thinly shaved
  • 1 tbsp Freshly squeezed lemon juice
  • 2 tbsp Extra-virgin olive oil
  • Salt and black pepper
  • 1 tbsp Flat parsley, roughly chopped
  • 100 g Prosciutto crudo
  • 100 g Kiwiberries, halved
  • Parmigiano Reggiano, freshly grated
  1. Preheat the oven to 190C/375F. Roast a hazelnuts on a baking tray for approximately 10 minutes or until lightly golden. Remove from the oven and allow to cool.
  2. Remove the fronds from the fennel bulb and set aside. Cut away any tough stalks, then thinly slice the bulb using a sharp knife or ideally a mandolin. Tip the thinly shaved fennel into a medium bowl along with lemon juice, olive oil, and a large pinch of salt. Toss to coat. Now mix in chopped parsley and the reserved fennel fronds.
  3. Arrange prosciutto on a serving plate. Mount the shaved fennel salad over the prosciutto, top with roughly chopped roasted hazelnuts, halved kiwiberries, freshly grated Parmigiano Reggiano, and freshly cracked black pepper.

© 2023 |


DEZMOND 18/3/23 23:06

Kiwiberrries look so lovely and cute!

Brian's Home Blog 18/3/23 23:20

That sounds good, prosciutto is quite tasty!

Cooking Julia 19/3/23 00:22

Another nice and appealing salad!

roentare 19/3/23 00:25

Your food photos always inspire anyone to eat. It looks so gorgeous!

My name is Erika. 19/3/23 02:18

I think anything prosciutto is a winner, and this dish not only looks great, but I bet it would taste yummy too. Hope you're having a great weekend. hugs-Erika

J.P. Alexander 19/3/23 03:05

Gracias por la receta., Te mando un beso.

Tom 19/3/23 03:18

...a beautiful salad.

Margaret D 19/3/23 05:37

Looks ever so delicious.

Rose world 19/3/23 05:55

As always, your salad is so pretty and delicious looking. Love the colour.


Hola Angie. Está ensalada te ha quedado deliciosa. Muy original y rica y con una presentación impecable. Besos y feliz domingo 😘

Lola Martínez 19/3/23 08:51

Esta ensalada es salud en la mesa. El jamón se consume en casa, pero en ensaladas no lo pongo apenas. Esos kiwis mini no los conocía, por aquí no los he visto, estaré más atenta porque son una monada.
Un beso.

Rainbow Evening 19/3/23 09:12

very appealing.... love kiwi berry....

Mbul Kecil 19/3/23 10:46

full of vitamin C...i like kiwi very much...and it's a good idea to use them for gorgeous salad...very nice plating too...

Whats Cookin Italian Style Cuisine 19/3/23 13:37

Sounds like the perfect salad for me and so fresh what a treat!

Anonymous 19/3/23 13:44

Angie, this is a beautiful salad and I will now be on the lookout for kiwi berries. Bernadette, New Classic Recipe

[Reply] 19/3/23 14:14

This is a beautiful and very different salad Angie! I've never used prociutto in a salad, this is a must try!

Chef Mimi 19/3/23 14:21

This is such a beautiful salad. I can imagine the flavors and textures as well. I guess kiwi berries don’t need peeling?

Anonymous 19/3/23 14:56

Judee from - Your presentation is always spectacular! Such a beautiful salad Angie--

Bill 19/3/23 16:27

The salad sounds very yummy.

Medeja 20/3/23 10:24

Salty and tangy! Great combination for sure :)

Javier 20/3/23 12:14

I absolutely love this salad, but what most caught my attention are this Kiwiberries, I’ve never seen them before

Marissa 20/3/23 15:53

What a genius combination of flavors, Angie! Love the sweet and savory.

Hena Tayeb 20/3/23 17:14

We don't eat pork but it looks nice.

Carol @Comfort Spring Station 20/3/23 19:16

I love your use of prosciutto to layer at the bottom and the small kiwi. I'm not familiar with this small version of kiwi but it's so cute in the small look. I just love a large salad for lunch (I just finished one!). I try to explore new combinations and love hearing about one I'd never considered.

Ben | Havocinthekitchen 20/3/23 21:16

Another elegant and beautiful salad packed with great flavours and textures. And those kiwiberries? Never seen before but my gosh - they look so cute!

foodtravelandwine 21/3/23 18:51

I love it!!.....I love fennel in all dishes....this salad is superior!........Abrazotes, Marcela

Yvonne @ Fiction Books Reviews 21/3/23 19:23

OMG! I have to try this recipe, I think I have gone to heaven, whether I use fennel or arugula - or maybe both??

I have to admit that I have never seen kiwiberries over here in the UK, so I wonder if I could get away with slicing a full sized kiwi more finely, or substituting with grapes?

Fantastic recipe :)

Raymund 21/3/23 21:35

This salad recipe looks delicious and easy to make! I love the combination of shaved fennel, prosciutto crudo, hazelnuts, and Parmesan. Thanks for the tip on substituting the fennel with celery, arugula, or Brussels sprouts if we don't like the anise or licorice flavor.

Muriel 21/3/23 22:25

Voilà une salade très appétissante !

Lowcarb team member 22/3/23 01:20

Doesn't that look good.

All the best Jan

Pam 22/3/23 18:10

So many great flavors & textures.

Valentina 25/3/23 01:15

Angie, if you had a restaurant the menu would be so creative! I would certainly frequent it! :-) ~Valentina


As always, any thoughts, comments, and suggestions that you may have are welcome and greatly appreciated. Please remember to use the "Name/Url" when commenting rather than linking to your profile page for more exposure!

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