Mixed Leaf Salad With Mozzarella Mint Peach Prosciutto Food

MOZZARELLA AND MIXED LEAF SALAD WITH MINT, PEACH AND PROSCIUTTO

Mozzarella and Mixed Leaf Salad with Mint, Peach and Prosciutto image

Provided by Jamie Oliver

Time 20m

Yield Yield: 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Try and get bold of Buffalo Mozzarella if you can -- it makes all the difference as it's softer and tastier than normal mozzarella. I must admit I also like to crumble a little bit of dried chili over my mozzarella, but I'm a chili freak and you may not be, so you don't have to! And use any mixed leaves you fancy.
Get hold of some really nice ripe peaches, pinch the skin and peel from the bottom to the top then quarter them. Rip the mozzarella into 4 and place on a plate with the peach. Lightly season. Lay a couple of slices of prosciutto over the top. Dress the mixed salad leaves and torn up mint with a little olive oil and lemon juice dressing. Throw the leaves on top of the plate.

JAMIE OLIVER'S PEACH & PROSCIUTTO SALAD WITH MOZZARELLA RECIPE

Jamie Oliver's Peach & Prosciutto Salad with Mozzarella Recipe image

Provided by Dianewaldron

Number Of Ingredients 10

Ingredients

2 cups mixed baby greens
1 ⁄4 lb prosciutto, thinly sliced
3 peaches, pit removed and cut into wedges (peeled or unpeeled optional)
2 Buffalo mozzarella cheese, balls torn into bit size pieces
2 tablespoons olive oil
2 teaspoons tbs fresh lemon juice
salt
pepper
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Steps:

In a jar mix together oil and lemon juice. Place lid tightly on and shake. Reserve to the side. In a bowl place baby greens. Add dressing, salt, pepper and toss. Place salad greens, in a layer on the bottom of the serving plate. Next strew around the plate the prosciutto as the next layer. Top with peach wedges and mozzarella. Serve immediately.

CRISP PROSCIUTTO, PEA & MOZZARELLA SALAD WITH MINT VINAIGRETTE

Crisp prosciutto, pea & mozzarella salad with mint vinaigrette image

Fresh Italian flavours make a perfect complement to the warmer weather

Provided by Good Food team

Categories Dinner, Lunch, Starter

Time 25m

Number Of Ingredients 6

Ingredients

4slices prosciutto
100g peas , fresh or frozen
1ball buffalo mozzarella , torn into large pieces
½ juice orange
1 tbsp olive oil
small handful mint , leaves finely chopped, plus extra small leaves to serve

Steps:

Heat a frying pan. Without adding any oil, fry the prosciutto slices until wrinkled and crisp. Place on a sheet of kitchen roll, leave to cool, break into large shards, then set aside.
Boil the peas in a pan of salted water for 2 mins until just tender. Meanwhile, mix all the vinaigrette ingredients together, season, then set aside. If making ahead, do not add the chopped mint until ready to serve, as it will discolour. When the peas are cooked, drain, then run them under cold water until completely cool. Pat dry with kitchen paper.
To serve, divide the mozzarella between 2 plates, scatter the peas over and sit the prosciutto shards on top. Drizzle the dressing over and around, and scatter with the mint leaves.

Nutrition Facts : Calories 372 calories, Fat 26 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 2.23 milligram of sodium

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