MIXED LEAF SALAD WITH MOZZARELLA, MINT, PEACH & PROSCIUTTO
Try to get hold of buffalo mozzarella. I like to crumble a little bit of dried chilli over my mozzarella, but I'm a chilli freak and you may not be, so you don't have to! And use any mixed leaves you fancy.
Provided by Jamie Oliver
Categories Fruit Recipes Fruit
Time 10m
Yield 1
Number Of Ingredients 8
Steps:
- If I make this for my lunch I'll use one nice, ripe peach, half a ball of mozzarella and a couple of slices of prosciutto.
- Pinch the skin of the peaches and peel from the bottom to the top, then quarter.
- Rip the mozzarella into small pieces and place on a plate with the peaches. Lightly season with sea salt and black pepper.
- Lay a couple of slices of prosciutto over the top.
- Tear up the mint leaves, toss with the mixed salad leaves and dress with a little of the extra virgin olive oil & lemon juice dressing.
- Throw the leaves on top. Simple!
Nutrition Facts : Calories 412 calories, Fat 35.4 g fat, SaturatedFat 12.4 g saturated fat, Protein 18.5 g protein, Carbohydrate 5.7 g carbohydrate, Sugar 5.5 g sugar, Sodium 1.7 g salt, Fiber 0.5 g fibre
WARM PEACH AND PROSCIUTTO SALAD
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cut the prosciutto slices in half crosswise and arrange in a fan on 4 dinner plates, 5 half slices per plate. Stretch plastic wrap tightly around each plate and refrigerate until needed. To save space, the plates can be stacked.
- Place the peaches in a bowl and season, to taste, with salt and pepper. Pour the lemon juice and water over peaches and cover.
- Heat the butter over medium heat until the foam subsides and the butter has turned light brown. Add the bay leaf, thyme, vinegar, and salt and pepper, to taste. Cook for 1 minute then add peaches and baby spinach and toss to coat.
- Divide evenly among the 4 plates of prosciutto and serve immediately.
LEMON AND HERB CHICKEN WITH PEACH AND PROSCIUTTO SALAD
From Australian Diabetic Living a complete meal. Times are estimated but DO NOT inlude marinading time (2-4 hours). The recipe called for baby beetroot and charge leaves mix but a salad mix of leaves can be used. You could also replace the chicken with a firm white fish.
Provided by ImPat
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Put the chicken fillets in a shallow glass or ceramic dish.
- Put wine, lemon juice, oil, garlic, mustard and parsley (or tarragon if using) in a small bowl and whisk to combine and then add the lemon skin strips and the wine mixture to the chicken, turning chicken to coat, cover and put in the fridge for 2-4 hours to marinate.
- Peach and Prosciutto Salad - put peach, onion, basil, salad leaves (or beetroot and chard leaves if using), bocconcini and prosciutto in a large bowl and toss to combine.
- Put vinegar, oil and mustard in a small bowl and season with pepper and whisk to combine, set aside.
- Spray barbecue plate or barbecue grill with cooking spray and preheat to medium.
- Drain chicken fillets from the marinade, reserving marinade.
- Put fillets on the barbecue plate and cook, brushing once with reserved marinade for 4 minutes on each side or until cooked through (this will depend on thickness of chicken breasts).
- Divide the chicken between plates.
- Drizzle dressing over salad and toss and then serve with the chicken.
PEACH AND PROSCIUTTO SALAD
A recipe from Chatelaine Magazine: Wedges of golden peaches and slivers of Italian prosciutto liven up this summery salad. It's great as an appetizer or side dish.
Provided by Lambkyns
Categories Spinach
Time 10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- For dressing, peel peach. 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.
- Just before serving, place spinach in a very large bowl. Slice prosciutto into thin strips. Peel peaches, if you wish. Slice in half, then thinly slice into wedges. Thinly slice onions. Add all to spinach. Drizzle with dressing and sprinkle with nuts. Toss to evenly mix.
Nutrition Facts : Calories 149.7, Fat 12.5, SaturatedFat 1.6, Sodium 145.7, Carbohydrate 9, Fiber 2.5, Sugar 5.9, Protein 2.5
JAMIE OLIVER'S PEACH & PROSCIUTTO SALAD WITH MOZZARELLA RECIPE
Provided by Dianewaldron
Number Of Ingredients 10
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.
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- Arrange your salad- on two small plates arrange a heaping handful of arugula, 3 slices proscuitto, and slices of peaches. Place a large dollop of goat cheese (½ prepared amount) into center of salad.
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- To make the vinaigrette, whizz ingredients in a blender until smooth and set aside. Cut each peach in half, discard stone and cut each half in three wedges.
- Trim fennel and shave it across the bulb as finely as possible. Toss fennel and basil in one tablespoon olive oil, sea salt and pepper.
- To serve, arrange three slices of prosciutto side by side on each plate. Mound the fennel and basil in the centre, arrange four or five peach wedges on top and spoon over a little vinaigrette.
- Scatter with walnuts and olives, drizzle prosciutto with remaining olive oil, and serve with remaining vinaigrette in a bowl.
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- Combine first 4 ingredients, stirring with a whisk. Gradually drizzle in olive oil, stirring constantly with a whisk. Stir in chopped mint.
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- Prep the peaches. Gently clean the outside of the peaches. If they are ripe and ready, halve the peaches around the pit and slowly pull apart off the pit so you don't squish the inside of the fruit. Slice into 1/4" slices. If the peaches are ripe but still firm, cut alongside the pit so the peach is in four pieces, then slice.
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