Italian Peach Salad Food

ITALIAN PEACH SALAD

Steps:

• FOR DRESSING:.
• Peel peach and coarsely chop.
• Place in a blender or food processor.
• Add vinegar and salt.
• Whirl until puréed, then add oil and whirl. Dressing will be quite thick.
• It will keep, well covered and refrigerated, up to 3 days.
• FOR SALAD:.
• Just before serving, place spinach in a very large bowl.
• Slice prosciutto into thin strips.
• Peel peaches (only if you wish).
• Slice in half, then thinly slice into wedges.
• Thinly slice onions.
• Add all to spinach.
• Drizzle with dressing.
• Toss to evenly mix and sprinkle with nuts.

ITALIAN-STYLE SALAD WITH CRISP PANCETTA

Steps:

• Heat a non-stick frying pan and cook the pancetta on each side for 2-3 mins until crisp. Set aside to cool. Mix together the dressing ingredients and season.
• Arrange the mozzarella, tomatoes and artichokes on a serving plate. Tear the pancetta into bite-sized pieces and scatter over, followed by the basil leaves. Drizzle with the dressing and serve with crusty bread.

PEACH PANZANELLA

Steps:

• Place garlic on a cutting board; hit it with the side of a large knife to break it open a bit. Place peaches, onion, and garlic in a large nonreactive bowl. Drizzle oil and vinegar over the fruit mixture; season with salt and pepper. Toss; let stand, covered, in a cool place, for 1 hour or more.
• Place bread on a hot grill or under a heated broiler; toast until both sides are slightly charred, 2 to 3 minutes. Remove from heat, rub lightly with garlic if desired; tear bread into bite-size chunks. When ready to serve, add cucumbers, basil, and bread to peaches.
• Toss to coat bread thoroughly with the marinating liquid. Adjust the seasoning with salt and pepper, and remove garlic clove.