Peach and Prosciutto Summer “Caesar” Salad
It’s been a little while since I’ve posted a recipe, but this changes right now. I’m excited to share with you my favourite summer salads that I’ve made these past few months. This might seem a bit odd as it’s now officially autumn, but for now summer produce like peach and sugar snap peas, are still deliciously available. Hurrah!
This summer has definitely been one of the best for our family as we’ve enjoyed the first summer in our new house on the Mornington Peninsula. I’ve officially spent more time outdoors than ever before, enjoying the beach and salty air. It’s been seriously magical and I feel so grateful for all the good vibes and energy summer brings.
A few weeks ago we celebrated my son Oscar’s first birthday. I know, I can’t believe it either. So I made a spread of salads that we ended up shooting with the gorgeous Julie from Willow Creative. It was one of those serendipitous moments after thinking that I need to work with a photographer close to home, then I literally discovered Julie the next day who lives around the corner from me. Thank you universe!
Here’s a snap from Oscar’s big day. What a cutie!
This salad reminds me of a Caesar salad, although it really isn’t anything like it. But it does have salty, sweet, creamy and crunchy similarities because of the cos lettuce, feta (instead of parmesan) and prosciutto
(instead of bacon). You could add anchovies (or swap out the prosciutto) into this salad and it would probably work too.
This recipe works best with juicy, ripe peaches and firm, sweet sugar snap peas. So really the timing is perfect to make this Peach and Prosciutto Salad right now (for those in Southern Hemisphere).
I look forward to sharing more recipes with you this year, amongst other things. Big things are in store for 2019!
Peach and Prosciutto Summer ‘Caesar’ Salad
Prep Time: 20 minutes
Cooking Time: ZERO! (Yes)
2 small baby cos or 1 large cos lettuce, chopped
3 ripe peaches, sliced
150g sugar snap peas, stem removed, sliced in half
1 small bunch / a few handfuls of fresh mint, roughly torn or chopped
100g good quality feta, crumbled
60g prosciutto, thinly sliced, roughly torn or chopped
¼ cup olive oil (I like to use Melrose Heath Organic Olive Oil )
Salt flakes, to season
Place chopped cos lettuce, peach, sugar snap peas, mint, feta and prosciutto in a large mixing bowl. Drizzle with olive oil and a sprinkle of salt and toss well to combine ensuring the salad becomes nice and creamy and smothered in olive oil.
Place in serving bowl and take to your party!
PS: I don’t mind making this salad an hour or so in advance as it stands up pretty well as the ingredients are quite hardy compared to say a leafy salad. You can drizzle over the olive oil just before serving if you are having an internal battle with this concept.