Retail Recipes / Summer

Salanova Lettuce Cups with Mango, Prosciutto, Toasted Fennel & Micro Herbs

1 head Salanova lettuce (green or red)

2 ripe mangoes, peeled and diced

6–8 slices prosciutto

1 tsp fennel seeds

Extra virgin olive oil

A handful of your favourite micro herbs (we love red vein sorrel or micro basil)

Sea salt, to finish

Toast the fennel seeds: In a dry pan over low heat, gently toast the fennel seeds for 1–2 minutes until fragrant. Set aside to cool.
Prep your lettuce cups: Carefully peel individual leaves from the Salanova head — these naturally cupped leaves are perfect little boats for your filling.
Assemble: Place diced mango into each lettuce cup, followed by torn prosciutto, a sprinkle of toasted fennel seeds, and a few micro herbs.
Dress lightly: Finish each cup with a small drizzle of olive oil and a tiny pinch of sea salt.

Best
Enjoyed

Keep everything chilled until serving for maximum freshness.
Add a small dollop of ricotta or burrata if you want to make it a little richer.
Great as a starter platter or as elegant finger food for holiday drinks.