Charred Pepper, Peach, and Prosciutto Salad
A salad born out of desperation to use as much summery produce as we can before it’s gone. Exactly what we want to be eating outside as the summer days dwindle. This salad has very few ingredients, so try to prioritize the best quality produce you can find for this one.
Serves 4
INGREDIENTS
For the salad
2 peaches
4 Italian roasting peppers (sub red bell)
1 bulb fennel, thinly sliced
8 slices prosciutto
½ cup basil leaves
¼ cup hazelnuts, roughly chopped
1 lemon, zest and juice
Extra virgin olive oil
Chili flake
METHOD
Char the peppers. Over a gas flame or grill, char the peppers until blackened. Transfer to a bowl and cover with a lid or sheet tray. When cool enough to handle, peel and discard the stem, peel, and seeds. Transfer the peppers to bowl and season with salt and chili flake
Prep the other produce. Thinly slice the fennel and place in a small bowl. Season with lemon zest, lemon juice, and salt. Set aside. Cut the peaches into bite size wedges.
Plate. Layer the peaches, prosciutto, peppers, and fennel on a platter. Scatter with basil and hazelnuts. Drizzle with the leftover juices from the fennel bowl and more extra virgin olive oil.
FURTHER READING
