© David Loftus
grilled peach salad with bresaola and a creamy dressing
In Italy fruit is often grilled – one of the best things I had when I was there was simply grilled fruit sprinkled with vanilla sugar and served with ice cream. So delicious! Peaches, pears, plums, apricots, even figs, are all good for grilling and don’t just have to be eaten as a dessert. Here I'm serving grilled
peaches with bresaola, which is very thinly sliced, cured, dried beef that you can get in Italian markets or good supermarkets. It's salty, savory and goes with the peaches like a dream. This is my favorite little salad at the moment – dead nice!
Preheat a barbecue or griddle pan until hot. Cut the peaches in half, then twist them to remove the pits – don’t worry if they break up when you do this. Toss them in a bowl with the chopped rosemary, a splash of olive oil and a little salt and pepper. If you’re cooking on a barbecue, throw some herb branches onto the coals if you like – this will give the peaches a herby, smoky fl avor. Grill the peaches for a couple of minutes on each side until nicely charred, but not burned!
Pour the vinegar into a bowl or a Flavor Shaker and add three times as much extra virgin olive oil. Add the yogurt or crème fraîche and a pinch of salt and pepper. Whisk or shake until mixed together well.
Drape the bresaola over four plates, pinching it up here and there so it’s not lying fl at. Place the peaches over the bresaola. Toss the tarragon leaves and arugula in the creamy dressing and pile the salad on top of the peaches. Drizzle with a little more extra virgin olive oil, scatter with the crumbled goat’s cheese and tuck in!
• 4 just-ripe peaches
• a few fresh rosemary leaves, finely chopped
• olive oil
• sea salt and freshly ground black pepper
• optional: some woody herb stalks or branches (such as rosemary or thyme)
• 1 tablespoon red wine vinegar
• extra virgin olive oil
• 1 teaspoon natural yogurt or crème fraîche
• 16 slices of bresaola or Parma ham
• a few sprigs of fresh tarragon, leaves picked
• 2 handfuls of arugula, washed and spun dry
• 4 ounces goat's cheese, crumbled