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

By
Lauren Rothman
Lauren Rothman is a contributing writer with Serious Eats.
Lauren Rothman
Lauren Rothman is a food and drinks writer raised in Brooklyn and based in Oaxaca, Mexico. A former professional chef, she develops recipes in addition to reporting on food.
Learn about Serious Eats' Editorial Process
Updated Aug. 29, 2018
20140331-meat-lite-warm-grain-salad.jpg
A fresh and crunchy warm salad gets bulk from whole grains, prosciutto, and cheese. . Lauren Rothman

Roasted fennel and arugula meet chewy, nutty grains in a warm salad accented with prosciutto and cheese.

Why this recipe works:

  • Roasting the fennel brings out its sweetness, providing a good counterpoint to the salty ham and cheese.
  • Whole grains make this salad hearty enough to serve as a light lunch or supper. It also works well as a make-ahead meal.

Recipe Details

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

Active 20 mins
Total 60 mins
Serves 4 servings

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 and preheat oven to 375°F. Place grain in a medium saucepan, cover with water by 2 inches, and season heavily 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.

  2. While grain cooks, 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.

  3. Transfer grain to a mixing bowl and 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.

  4. Transfer salad to a serving platter and scatter with remaining prosciutto and cheese. Serve immediately.

This Recipe Appears In

Nutrition Facts (per serving)
514 Calories
20g Fat
70g Carbs
21g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 514
% Daily Value*
Total Fat 20g 26%
Saturated Fat 4g 21%
Cholesterol 18mg 6%
Sodium 890mg 39%
Total Carbohydrate 70g 25%
Dietary Fiber 12g 44%
Total Sugars 10g
Protein 21g
Vitamin C 11mg 56%
Calcium 193mg 15%
Iron 5mg 25%
Potassium 733mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)