Thu, May 24 2012
grilled peach salad with bresaola and a creamy dressing
In Italy fruit is often grilled – one of the best things I had when I was there was simply grilled stone fruit sprinkled with vanilla sugar and served with ice cream.
Ingredients
• 4 just-ripe peaches
• a few fresh rosemary leaves, finely chopped
• olive oil
• sea salt and freshly ground black pepper optional
• some woody herb stalks or branches (such as rosemary or thyme)
• 1 tablespoon red wine vinegar
• extra virgin olive oil
• 1 teaspoon natural yoghurt or crème fraîche
• 16 slices of bresaola or Parma ham
• a few sprigs of fresh tarragon, leaves picked
• 2 handfuls of rocket, washed and spun dry
• 100g goat’s cheese, crumbled
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Preheat a barbecue or griddle pan until hot. Cut the peaches in half,
then twist them to remove the stones – don’t worry if they break up
when you do this. Toss them in a bowl with the chopped rosemary, a
splash of olive oil and a little salt and pepper. If you’re cooking on
a barbecue, throw some herb branches on to the coals if you like – this
will give the peaches a herby, smoky flavour. Grill the peaches for a
couple of minutes on each side until nicely charred, but not burnt!
Pour the vinegar into a bowl or a Flavour Shaker and add three times as
much extra virgin olive oil. Add the yoghurt or crème fraîche and a
pinch of salt and pepper. Whisk or shake until mixed together well.
Drape the bresaola over four plates, pinching it up here and there so
it’s not lying flat. Place the peaches over the bresaola. Toss the
tarragon leaves and rocket in the creamy dressing and pile the salad on
top of the peaches. Drizzle with a little more extra virgin olive oil,
scatter with the crumbled goat’s cheese and tuck in!
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