Peaches With Speck and Orange Blossom |
|
 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
|
From Ottolenghi The Cookbook. Make sure you use nice ripe peaches. Grilling the peaches can be skipped if you wish, it just adds a bit a smokiness to the salad. Speck is a juniper flavored Italian cured ham. If you cannot find it you may substitute prosciutto or pancetta. 50 grams is equal to about 2 ounces. Ingredients:
5 ripe peaches |
1 tablespoon olive oil |
2 endives, leaves separated |
50 g watercress |
50 g baby chard leaves |
100 g speck, thinly sliced (10-12 slices) |
coarse sea salt and black pepper |
3 tablespoons orange blossom water |
1 tablespoon balsamic vinegar |
1 tablespoon maple syrup |
3 tablespoons olive oil |
Directions:
1. Cut the peaches in half and remove the stones. Slice each half into 3 wedges, place in a bowl with the olive oil and some salt and pepper. Toss well to coat.
2. Place the peaches on a well heated grill pan and grill for a minutes on each side. Remove from the pan and let cool.
3. Place all of the dressing ingredients, apart from the oil, in a bowl and whisk to combine. Trickle the oil in slowly while you whisk to get a thick dressing. Season with salt and pepper to taste.
4. On a serving platter, arrange layers of peach, endive, watercress, chard and speck. Spoon enough dressing over top to coat the salad without drenching it.
|
|