Cookbook Used: Marie Claire Fresh + Fast
Author: Michele Cranston
Thank Hamsley again this week for this recipe. He must have still been motivated from red week, he was looking through cookbooks for a leaf recipe. We originally were going to do caesar salad, but found this recipe in a book I’ve actually never used before.
We had a bit of an adventure through Oakleigh getting all the ingredients for the dish. Hamsley’s goal was to get everything we needed without going into the supermarket chains. In doing this, we discovered the Oakleigh fresh food market, and the lovely shop keepers running them.
Given that we missed the season for fresh peaches, we substituted for the good old canned variety. It turned out well as they added a nice sweetness to the salad. The nuts added a nice crunch and all the flavours seemed to mix well together.
Ham Salad with Peach and Pecan
Get your hands on:
4 small ripe peaches
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 buffalo mozzarella cheese
100g baby rocket leaves
250g leg ham, sliced off the bone
40g pecans, roughly chopped
1. Halve the peaches and remove the skin before slicing them into a bowl. Add the olive oil and balsamic vinegar, and toss to combine. Season lightly with sea salt and freshly ground black pepper.
2. Tear the mozzarella into bite-sized pieces. Arrange the rocket on a serving platter and top with the leg ham and mozzarella. Add the peaches and pecans and drizzle with any remaining dressing.