Fennel, radish and prosciutto bread salad
Indulge in a delightful mix of aromatic fennel, crisp radish, and savory prosciutto in this refreshing and flavorful bread salad.
Ingredients:
- 4 pocketless whole wheat pita breads, torn into 1-inch pieces
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 2 tablespoons light mayonnaise
- 1 1/2 teaspoons Dijon mustard
- 1 large garlic clove, minced
- 2 tablespoons white wine vinegar
- 2 medium fennel bulbs—halved, cored and very thinly sliced, plus 1/4 cup finely chopped fronds
- 8 large radishes, very thinly sliced (1 cup)
- 170g prosciutto, sliced 1/4 inch thick and cut into 1-inch matchsticks
- 30g sliced Manchego or Pecorino Toscano cheese (1/2 cup)
Instructions:
- Preheat your oven to 400°. Take a big bowl and mix the pita bread with 2 tablespoons of oil. Place the bread on a large baking sheet and bake in the oven for about 10 minutes, until it turns golden and crispy. Remember to shake the baking sheet a few times. Let it cool down.
- In the same bowl, combine mayonnaise with mustard, garlic, and vinegar. Gradually add the remaining 1/4 cup of olive oil while whisking. Season with salt, pepper, and add fennel fronds. Include toasted pita bread, fennel, radishes, prosciutto, and cheese. Season with more salt and pepper if needed. Mix everything well and serve the salad.
Summary:
- Calories: 2056 kcal
- Fat: 129 g
- Protein: 87 g
- Carbs: 149 g
- Potassium: 3532 mg
- Magnesium: 286 mg