This salad is dead easy to make, and looks super gorgeous too. I still find it a bit strange, putting fruit in salads, but hey - if it works, I'm sure not gonna argue.
add to shopping list Ingredients
- 2 nice ripe peaches
- 2 balls of buffalo mozzarella
- a handful of wild rocket
- a handful of baby spinach
- juice from half a lemon
- extra virgin olive oil
- salt & pepper to taste
If you can't find buffalo mozzarella, try using boccocini, or any other good mozzarella made from cow's milk will do too.
Makes enough for 4-6 as a side/starter, or serves 2 as a filling lunch.
1. Halve and stone the peaches. The stones should come out fairly easily (kind of like avocados, just that the flesh shouldn't be so squishy). Tear or cut them up into bite sized pieces (one peach should give you about 8-10 pieces).
2. Drain the mozzarella balls and tear or cut them up into roughly the same size as the peaches.
3. Wash and spin the salad leaves, then lay them out on a big plate or in a serving bowl, reserving one handful. Scatter the pieces of peach and mozzarella around, then scatter the remaining salad leaves over the top.
(Steps 1 - 3 can be done in advance, e.g. in the morning of the lunch/dinner this will be served at.)
4. Squeeze the lemon juice into a small bowl, and add about twice as much olive oil as there is lemon juice. Season lightly with salt and pepper, and whisk it well to combine. Drizzle the dressing all over the salad (there's not much need to toss it or the leaves might get bruised), and serve immediately after dressing.
Post a Question or Commentblog comments powered by Disqus
Great Meal Ideas & More!