MIXED LEAF SALAD WITH MOZZARELLA, MINT, PEACH & PROSCIUTTO
Try to get hold of buffalo mozzarella. I like to crumble a little bit of dried chilli over my mozzarella, but I'm a chilli freak and you may not be, so you don't have to! And use any mixed leaves you fancy.
Provided by Jamie Oliver
Categories Fruit Recipes Fruit
Time 10m
Yield 1
Number Of Ingredients 8
Steps:
- If I make this for my lunch I'll use one nice, ripe peach, half a ball of mozzarella and a couple of slices of prosciutto.
- Pinch the skin of the peaches and peel from the bottom to the top, then quarter.
- Rip the mozzarella into small pieces and place on a plate with the peaches. Lightly season with sea salt and black pepper.
- Lay a couple of slices of prosciutto over the top.
- Tear up the mint leaves, toss with the mixed salad leaves and dress with a little of the extra virgin olive oil & lemon juice dressing.
- Throw the leaves on top. Simple!
Nutrition Facts : Calories 412 calories, Fat 35.4 g fat, SaturatedFat 12.4 g saturated fat, Protein 18.5 g protein, Carbohydrate 5.7 g carbohydrate, Sugar 5.5 g sugar, Sodium 1.7 g salt, Fiber 0.5 g fibre
MELON-AND-PEACH SALAD WITH PROSCIUTTO AND MOZZARELLA RECIPE - (4.5/5)
Provided by á-174535
Number Of Ingredients 9
Steps:
- In a bowl, toss the melon and peach with the oil and vin cotto; season with salt and pepper. Let stand for 5 minutes. Stir in the herbs and cheese. Transfer the salad to a platter, top with the prosciutto and serve.
PROSCIUTTO & MELON SALAD WITH BALSAMIC VINAIGRETTE
A lovely, summery salad featuring balls of juicy ripe cantaloupe, bits of salty prosciutto, creamy mozzarella and a flavorful (and easy!) homemade balsamic vinaigrette.
Provided by Love and Olive Oil
Time 20m
Yield 6 side servings
Number Of Ingredients 9
Steps:
- To make vinaigrette, whisk together vinegar, mustard, and oregano in a bowl. Slowly drizzle in oil, a little bit at a time, whisking vigorously until dressing is emulsified. After about half of the oil has been incorporated you can drizzle it in faster, but start out very slow at the beginning to create a nice, stable emulsion. Season to taste with salt and pepper.To assemble, rinse and dry greens. Toss with a few tablespoons of dressing until evenly coated. Arrange in serving bowl, then top with melon balls, mozzarella balls and prosciutto. Drizzle with more vinaigrette as desired, and sprinkle with a little flake sea salt and freshly ground black pepper, to taste. Serve immediately.
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- Use a melon baller to scoop balls from the cantaloupe half and add to a large bowl. Add the mozzarella balls and the torn prosciutto. Sprinkle with the basil and mint leaves.
- In a small bowl, whisk the olive oil, honey and white balsamic vinegar together and season with kosher salt and freshly ground black pepper. Drizzle over the cantaloupe and toss to coat. Season to taste. Eat immediately or serve cold.
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- Cut the melon in half, stem end on one side and blossom end on the other. Scoop the seeds out with a spoon and throw them away. Cut each half melon in half again – creating four quarters. Cut each quarter into three slices. Then using a small pairing knife cut away the rind from each slice. Remove all of the green rind, only leaving the ripe blush-colored fruit (my melon produced 12 wedges).
- Wrap each melon wedge with a slice of prosciutto di parma. Cover as much melon surface with the prosciutto meat as possible.
- Place baby arugula on a large platter. Sprinkle pearl mozzarella, then arrange melon on the bed of arugula, and finish with more mozzarella. Drizzle extra virgin olive oil all around the salad, and sprinkle salt on the melon pieces.
SUMMER MELON & PROSCIUTTO SALAD - SIMPLE HEALTHY …
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- Use a melon baller to scoop melon balls from the cantaloupe and honeydew, placing melon balls in a large mixing bowl. Add Mozzarella balls and sliced mint. Sprinkle with course ground salt and pepper to taste.
- In a small bowl, whisk together lemon juice, olive oil and honey. Drizzle over the melon and toss gently to coat.
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- Lightly toast the pine nuts in a dry skillet or on a baking sheet under the broiler, keeping a close eye as they can quickly burn. Set aside to cool.
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MELON-&-PEACH SALAD WITH PROSCIUTTO & MOZZARELLA …
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- To prepare the melon, cut about 1/2-inch off of the top and bottom, and then moving your knife downwards into the fruit, just inside the rind, cut off the skin. You'll curve your knife slightly to follow the shape of the melon. Then cut the melon in half and use a spoon to remove the seeds. Place the melon halves, round side up, and then cut it into super thin slices, lengthwise. Then, cut those thin slices into very thin strips.
- Cut the prosciutto into very thin strips and add them to the melon, separating the slices with your fingers as you do so (they easily stick together).
- Add the pine nuts to a small sauté pan and place it over medium-low heat. Moving the pan around often, heat just until they're golden, about 3 minutes. (Be careful, as they can go from just right to too dark in seconds.) Set aside to cool.
CANTALOUPE AND MOZZARELLA CAPRESE SALAD | FOODIECRUSH.COM
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- Bake the bread until the cubes are just crunchy but do not squish or bend. They should not be as hard as croutons. The time this takes will depend on how dry/dense your bread already is (for me it typically takes 20-30 minutes). When done, set aside to cool to room temperature.
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