Our friend chef Arna – whose recipe this is – has a thing about ‘building’ salads, it’s one of the little things that she has taught us (like seasoning from up high to get a more even distribution) that make a difference to how a dish looks and tastes. So, salads are no longer ‘tossed’ in Sarah and my kitchens – they are ‘built’. Well, sometimes they are tossed, but they’re tossed with guilt and Sarah will say something like, ‘If Arna knew I was tossing this salad!’ Instead of tossing where ingredients may end up all at the bottom of the salad bowl, a salad is layered, so a little bit of the radicchio is followed by a tear of mozzarella, a slice of prosciutto, a sprinkle of watercress, then repeated, so that each possible bite of the salad contains all the ingredients in perfect balance. That’s the idea anyway.
We love the summery flavours of this salad, with the sweet, new season peaches bursting in the mouth. The bitterness of the radicchio is balanced by the pale mozzarella and it’s a hearty salad as well as a summery salad – a salad with heart – definitely.
Peach, Mozzarella and Prosciutto Salad
for the salad
5 ripe yellow peaches, cut into wedges
1tbsp extra virgin olive oil
2 heads radicchio, washed, dried, tear
1 bunch of watercress, picked, washed and dried
10 slices prosciutto, fine
1-2 large balls mozzarella, tear with hands
for the dressing
2 large Navel oranges, juiced
30ml sherry vinegar
1 tbsp runny clear honey
1 star anise
1 cinnamon stick
60ml extra virgin olive oil
Caramalise the peaches by coating them in extra virgin olive oil, season with salt and pepper and cook in fry pan or griddle on medium heat – just enough for them to caramalise but not disintegrate. Set aside to cool. Combine orange juice, sherry vinegar, clear honey, star anise and cinnamon in a saucepan and reduce by 2/3rds. Whisk in 60ml extra virgin olive oil and set aside to cool.
Build your salad, drizzle with dressing and serve immediately.