Peach, basil, jamón and pumpernickel salad

AT A GLANCE

  • Serves 6 - 8 people

  • 60 ml (¼ cup) olive oil
  • 90 gm pumpernickel, cut into 5mm dice
  • 70 gm thinly sliced jamón Ibérico
  • 3 each white peaches, sliced
  • 3 each yellow peaches, sliced
  • 1 cup (loosely packed) mint, coarsely chopped
  • ¼ cup each (loosely packed) purple and Greek basil (or regular basil)
  •  
  • Hazelnut vinaigrette
  • Juice of 1 lemon
  • 60 ml (¼ cup) extra-virgin olive oil
  • 40 gm (¼ cup) roasted hazelnuts, coarsely chopped
01   Heat oil in a frying pan over medium-high heat, add pumpernickel and fry, turning with a spatula, until crisp (6-8 minutes). Drain on paper towels and leave to cool.
02   Wipe pan clean, then cook jamón in batches, turning once, until crisp (2-4 minutes). Cool briefly, then break into shards.
03   For hazelnut vinaigrette, whisk lemon juice and oil in a bowl and season to taste, then stir in hazelnuts.
04   Place peaches in a bowl, add half the dressing and toss to combine, then layer on a serving platter with pumpernickel croûtons, jamón, mint and basil. Drizzle with extra dressing over or serve it to the side.

Topics:

BASIL, LEMONS, SUMMER, MODERN AUSTRALIAN, PEACHES, SALAD, JAMON, HAZELNUTS, SIDE DISH, FAST, MINT

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

FEATURED IN

Jan 2016

Jan 2016

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