fennel salad with pancetta and fresh horseradish

guaine farcite di pancetta e rafano

4 servings




Trim bottoms from fennel bulbs, cutting enough to remove 2 intact outer leaves with stalks from each bulb. Slightly trim the 4 outer leaves and their stalks to create 4 “cups”; set aside.

Using a mandolin or sharp knife, thinly slice fennel bulbs. Place slices in a large bowl.

Heat a medium skillet over medium heat for 1 minute. Add pancetta and cook, stirring frequently, until just beginning to crisp, 3 to 4 minutes; remove from heat. Using a slotted spoon, transfer to bowl with fennel.

In a blender, purée lemon juice, shallot, chervil, horseradish and generous pinch salt until combined. With machine running, drizzle in oil. Pour dressing over fennel slices and pancetta; toss salad together and season with salt to taste.

Arrange fennel “cups” in shallow serving bowls, fill with salad, sprinkle with horseradish and garnish with chervil sprigs.