This is the first salad I made under the Salad Week. Inspired by Ottolenghi’s “peaches and speck with orange blossom”, but I couldn’t find speck so I replaced it with Parma ham, and I forgot the orange blossom, and I used different greens from his, but it was tasty anyway.
The most interesting thing was probably to grill the peaches, which I had never done in my life! It felt very weird but it gave them an interesting flavour.
Ingredients “for 4-6” (more like 3 as a main)
- 4 peaches
- 1 chicory
- 100g of rocket, watercress or other small greens
- 100g Parma ham or deli meat, thinly sliced
- salt, pepper
- balsamic vinegar
- olive oil
- syrup
To grill the peaches you cut them into quarters-ish, then grill them on a VERY HOT griddle for about one minute.
To make things simpler, I sliced the chicory, as I couldn’t just separate the leaves one by one as the recipe requested. I also cut the greens with scissors to make them more manageable.
For the dressing: mix 1 tbsp balsamic vinegar and 1 tbsp syrup, and when it’s well mixed together, you add 3 tbsp of olive oil. And drizzle over the salad, and salt and pepper to taste.
I suppose you could make this one vegan by leaving the ham out (but you should add something a bit salty to balance it out).
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