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

  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
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This recipe first appeared in Woman's Day.
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  • 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


  • 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.