Quick and Easy

Fennel, prosciutto and parmesan salad

This fresh fennel, prosciutto and parmesan salad recipe is great served for a filling lunch or light side dish. Drizzle with a simple lemon, garlic and olive oil dressing for a delicious finishing touch

Fennel, prosciutto and parmesan salad

Serves 4

Prep

10M

Cook

10M

Total

20M

Women's Weekly Food

This recipe first appeared in Woman’s Day.

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Ingredients

4 thick slices crusty white bread, torn into pieces

1/4 cup olive oil

100 gram prosciutto

1 large fennel bulb, trimmed, halved, cored, shaved

150 gram baby rocket

1/2 cup shaved parmesan

juice of 1 lemon

2 small garlic cloves, crushed

Method

1.Preheat oven to hot, 200°C. Place bread on oven tray and toss to coat with 1 tablespoon oil. Arrange prosciutto on a second oven tray.

2.Place both trays in oven. Bake for 5-8 minutes until both bread and prosciutto are crisp. Cool and break prosciutto into pieces.

3.In a large salad bowl, combine fennel, rocket, parmesan, crisped bread and prosciutto.

4.Combine the remaining oil, lemon juice and garlic. Season to taste. Drizzle dressing over salad just before serving.

Place prosciutto in a single layer on the oven tray so it crisps evenly.

Note

Women's Weekly Food