Ingredients Jump to Instructions ↓

  1. 4 pocketless whole wheat pita breads , torn into 1-inch pieces

  2. 1/4 cup(s) plus 2 tablespoons extra-virgin olive oil

  3. 2 tablespoon(s) light mayonnaise

  4. 1 1/20 teaspoon(s) Dijon mustard

  5. 1 clove(s) (large) garlic , minced

  6. 2 tablespoon(s) white wine vinegar

  7. 2 (medium) fennel bulbs , halved, cored and very thinly sliced, plus

  8. 1/4 cup finely chopped fronds

  9. 8 (large) radishes , very thinly sliced (1 cup)

  10. 6 ounce(s) prosciutto , sliced

  11. 1/4 inch thick and cut into 1-inch matchsticks

  12. 1 ounce(s) sliced Manchego or Pecorino Toscano cheese (1/2 cup)

Instructions Jump to Ingredients ↑

  1. 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 1/4 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.


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