FOODILY. Discover amazing recipes. Follow amazing cooks. Sign up free

California Peach, Shaved Fennel, Mozzarella And Crispy Prosciutto Salad

4 faves
More from this source
Tyler Florence
Related tags
salad gluten free low carb nut free memorial day lunch
Nutrition per serving    (USDA % daily values)
CAL
481
FAT
96%
CHOL
42%
SOD
26%

Comments

Add a comment

Ingredients for 4 servings

4 peaches, firm but ripe

2 fresh (8oz) balls buffalo mozzarella, cut into bite-size pieces

1/2 fennel bulb

8 thin slices prosciutto

2 cups fresh hydroponic watercress

2 tablespoons balsamic vinegar

1/4 cup extra virgin olive oil

kosher salt and freshly ground black pepper

Preparation

1.

Pre-heat oven to 350 degrees F.

2.

Lay prosciutto slices out flat in a single layer on a baking tray and bake in oven for 15-20 minutes until it is crispy and golden. Remove from tray and drain on paper towels (the pieces should be firm and crispy).

3.

Slice cheeks off peaches on three sides. Shave fennel using a mandolin or sharp knife so you have paper-thin crescents and drop in ice water for a minute before draining and drying on paper towels. Toss peaches, mozzarella, fennel and watercress together in a large salad bowl.

4.

Make dressing by combining balsamic vinegar and extra-virgin olive oil. Whisk as you drizzle the olive oil in so it emulsifies slightly. Season with salt and pepper. Dress salad then top with crispy prosciutto.

View instructions at
Tyler Florence

You might also like

Turkey Walnut Mushroom Meatloaf
Diamond Nuts
Nutty Breakfast Parfait
Diamond Nuts
Blackberry And California Peach Yogurt Cobbler
Tillamook
California Dreamin Smoothie
Food.com
California Fusion Peach Salsa
AllRecipes.com
Fruit Cubes
Foodista.com
Bombay Salad
Foodista.com
Mache + Peach Salad With Jalepeno Vinaigrette
Sprouted Kitchen
Avocado Salad With Peaches
Epicurious
Peach And Heirloom Tomato Salad
Dana Treat