Ingredients
4wheat pita breads,pocketless, whole
¼cupextra virgin olive oil,(plus 2 tbsp)
2tbsplight mayonnaise
1½tspdijon mustard
1clovegarlic
2tbspwhite wine vinegar
2fennel bulbs
8radishes
6ozprosciutto
1oztoscano cheese,(½ cup), sliced, manchego or pecorino
Preparation
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.
