How To Make Fennel, Radish and Prosciutto Bread Salad
There are a lot of textures in this bread salad recipe. The crisp pita bread, the crunch of the radish and fennel, and the soft prosciutto.
Preheat the oven to 400 degrees F.
In a large bowl, toss the pita bread with 2 tablespoons of the oil.
Spread the bread on a large rimmed baking sheet and toast in the center of the oven for 10 minutes, shaking the pan occasionally, until golden and crisp. Let cool.
In the same bowl, whisk the mayonnaise with the mustard, garlic and vinegar.
Slowly whisk in the remaining ¼ cup of olive oil.
Season with salt and pepper and stir in the fennel fronds.
Add the toasted pita bread, fennel, radishes, prosciutto and cheese and season with salt and pepper.
Toss the salad and serve.
- Calories: 280.93kcal
- Fat: 15.59g
- Saturated Fat: 3.37g
- Trans Fat: 0.06g
- Monounsaturated Fat: 8.61g
- Polyunsaturated Fat: 2.71g
- Carbohydrates: 23.82g
- Fiber: 5.00g
- Sugar: 3.85g
- Protein: 13.22g
- Cholesterol: 24.66mg
- Sodium: 1027.25mg
- Calcium: 83.63mg
- Potassium: 567.86mg
- Iron: 1.96mg
- Vitamin A: 49.93µg
- Vitamin C: 11.89mg
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