Peach, mozzarella and prosciutto salad
30 Apr 2015
by Dinna
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Background
This peach, mozzarella and prosciutto salad makes a lovely starter in a summer menu or a main dish for a special lunch if you have a friend over (very nice with a glass of Prosecco!). It's very easy to make.
Ingredients
- 100g prosciutto ham (or pancetta)
- 1 ciabatta loaf
- 4 peaches or nectarines
- 1 small handful of mint leaves
- Grated zest and juice of Β½ a lemon
- 2 tsp red wine vinegar
- 2 Tbsp olive oil
- 1 tsp unrefined sugar
- 1 tsp Dijon mustard
- 150g mozzarella
- 100 mixed watercress, a rocket and baby spinach salad
Instructions
- First make the dressing: chop finely half of the mint, then mix with the oil, vinegar, mustard, half the sugar, lemon peel and juice. Season to taste with salt and pepper, then set aside.
- Tear the bread into bite-sized chunks and grill them until crisps and golden.
- Put the salad leaves and the mint into a serving bowl.
- Drain then tear the mozzarella roughly into chunks, add to the salad together with the ciabatta pieces.
- Cut the peaches in half, remove the stone, then slice the flesh into wedges.
- Fry the prosciutto/pancetta in a hot pan until crispy, then add to the salad.
- Put the peach slices in the pan and sprinkle with the remaining sugar. Cook on both sides for a minute, until soft and slightly caramelized. Add to the salad.
- Drizzle with the dressing and serve.
Tips
This salad can be made without frying the prosciotto - just tear the ham slices into bits and add to the salad. In this case, grill the bread together with the peach slices.© 2024 Copyright CookTogether
Categories
- Meal Type: - Brunch - Dinner - Grill - Lunch - Main - Starter
- Cuisines: - Italian
- Occasions: - Anniversaries - Dinner Party - Easter - Mothers Day - Sunday Lunch - Valentine's Day
- Ingredients: - Common Fruits - Dairy - Pork
- Health and Diet: - Egg Free - Nut Free
- Skill Levels: - Easy
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