It's only a few sleeps now before I head off to the Philippines, so I'm feeling desperate to enjoy some food that I know I'll be out of reach for a month. I went for a stroll around Vic Market yesterday to see what looked good and came across some white peaches that reminded me of the salad featured in the Epicure pull-out in The Age this Tuesday.
Bill's Farm could quite possibly be the only delicatessen in Vic Market that will slice you their hams on purchase and don't kick up a fuss about minimum weight purchases. I couldn't go past their parma prosciutto that would go perfect with the peaches and an immaculate white ball of buffalo milk mozzarella.
Salad of fresh white peach, prosciutto and buffalo mozzarella
1 cup watercress
1/2 cup torn basil leaves
1 white peach cut into 8 pieces
1 tbsp extra virgin olive oil
squeeze of 1/2 lemon
1 buffalo mozzarella
1 white peach cut into 8 pieces
1 tbsp extra virgin olive oil
squeeze of 1/2 lemon
1 buffalo mozzarella
6 slices of freshly sliced prosciutto
- Scatter watercress and basil on a plate and tear mozzarella into chunks around salad.
- Place prosciutto and peaches around salad and dress with a sqeeze of lemon and drizzle with oil.
- Season with sea salt and cracked pepper.
This is such a simple salad which really relies on the freshest and highest quality produce. The prosciutto was so silky to eat along with the fresh peaches and the creaminess of the buffalo mozzarella made the salad come together perfectly. I ate this for my lunch the same day I went to the market but would go great as a part of a meal along side some grilled seafood or meat. A fantastic summer salad.
Source: Inspired by - Salad of fresh peach, serrano ham and buffalo mozzarella, Caroline Velik, Epicure The Age 19/01/10
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