This recipe first appeared in Woman's Day.
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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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
- 1Preheat 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.
- 2Place both trays in oven. Bake for 5-8 minutes until both bread and prosciutto are crisp. Cool and break prosciutto into pieces.
- 3In a large salad bowl, combine fennel, rocket, parmesan, crisped bread and prosciutto.
- 4Combine the remaining oil, lemon juice and garlic. Season to taste. Drizzle dressing over salad just before serving.
Notes
- Place prosciutto in a single layer on the oven tray so it crisps evenly.
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