beef

grilled peach salad with bresaola and a creamy dressing

servings
4

method

In Italy fruit is often grilled – one of the best things I had when I was there was simply grilled stone 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 delis 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 stones – 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 on to the coals if you like – this will give the peaches a herby, smoky flavour. Grill the peaches for a couple of minutes on each side until nicely charred, but not burnt!

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 flat. Place the peaches over the bresaola. Toss the tarragon leaves and rocket 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!

• from Jamie at Home

ingredients

• 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 rocket, washed and spun dry
• 100g goat’s cheese, crumbled

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1. by Ellie on Sun 04 Dec 2011 @ 15:02

This salad is amazing, it tastes like summer! The nectarines at my market looked so good i used those instead, with prosciutto and mozzarella that I had in the fridge- the sweetness works so well with the salty prosciutto. Keep up the good work Jamie!

2. by Thijs on Sat 27 Aug 2011 @ 00:51

Delicious!! What a fabulous way to open a barbecue evening!! Everyone loved it, a nice balance between sweet and salty... mmm! Just do it!

3. by Toby on Thu 25 Jun 2009 @ 11:42

Dear Jamie,
My name's Toby and I'm from Germany. Thank you for this brilliant recipe. You're the greatest cook ever! :D

4. by kisha202 on Tue 17 Feb 2009 @ 09:08

Made this in a food technology class, it was amazing. I couldn't leave school without my friends and teachers attacking it!

5. by barbaratito on Wed 10 Dec 2008 @ 12:03

olá , eu vi o programa em que fazias esta salada e também uma salada césar. não consegui ver a receita da salada césar toda, principalmente o que colocas no frango antes de ir ao forno com o pão. será que me podes ajudar?
também não sei se há problema em escrever em portugês, mas o eu inglês escrito não é grande coisa.
até mais

6. by Eric on Mon 28 Jul 2008 @ 01:54

Made this with crispy bacon instead of the beef and used the salad leaves as a base....tasted unreal

7. by Renee on Mon 14 Jul 2008 @ 20:05

Fantastic, lucious salad! So easy, yet very exotic. Love your show on the Food Network!

8. by Carmen on Wed 18 Jun 2008 @ 14:56

Dear Jamie,

I write from Canada and I must say that from all of the cooking programs that I watch yours is trully the best. Too bad that foodtv airs tour show only once a week because I could watch it every day. Even my kids appreciate your recipies. We all share a love for cooking and the experience of new recipies but your fresh ideas go bewond expectation. You are a lucky man! You do something you love and you excel at it like a great chef that endeed you are.
God bless you and your little family. And will hopefully enjoy watching you for many years to come.

Thank you

Carmen

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