Name: Fennel, prosciutto and parmesan salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 4 thick crusty white bread slices, torn; 1/4 cup olive oil; 100 gram prosciutto; 1 large bulb, trimmed fennel halved, cored, shaved; 150 gram baby rocket; 1/2 cup shaved parmesan; 1 juice lemon; 2 small, crushed garlic cloves

Fennel, prosciutto and parmesan salad

Serves 4

Prep

10M

Cook

10M

Total

20M

Skip to Recipe

Ingredients

4 thick crusty white bread slices, torn

1/4 cup olive oil

100 gram prosciutto

1 large bulb, trimmed fennel halved, cored, shaved

150 gram baby rocket

1/2 cup shaved parmesan

1 juice lemon

2 small, crushed garlic cloves

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 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

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Ingredients

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