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Fennel, Prosciutto and Pomegranate Salad with Arugula and Watercress

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Makes: 6 servings adjust
I found this recipe on Smitten Kitchen, a fantastic food blog that I check for new recipes almost every day. This is slightly different from the SK version, with the addition of watercress to the mix. I made this salad last Thanksgiving and it was a hit!



  • 2 cups Fennel Bulb, fresh, very thinly sliced
  • 1 tablespoon Extra Virgin Olive Oil, for first step
  • 14 teaspoon Kosher Salt

Step 1

Toss fennel and 1 tablespoon olive oil in medium bowl. Sprinkle with 1/4 teaspoon salt. This step can be done 1 day in advance.


  • 3 cups Arugula, about 2 ounces
  • 3 cups Watercress, about 2 ounces
  • 1 cup Scallion, thinly sliced
  • 14 cup Fresh Mint, thinly sliced
  • 1 12 tablespoons Balsamic Vinegar
  • 2 tablespoons Extra Virgin Olive Oil, for second step
  • Salt, to taste
  • Pepper, to taste

Step 2

Combine arugula, watercress, green onions, mint, vinegar, and 2 tablespoons olive oil in large bowl; toss. Season with salt and pepper.


  • 12 cup Pomegranate, seeds
  • 6 ounces Prosciutto, thinly sliced, torn into strips

Step 3

Divide greens among plates. Top with prepared fennel from step 1, then drape with prosciutto. Sprinkle pomegranate seeds over. Alternately you can toss some of the seeds in with the greens before dividing, then use the rest as a garnish.
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