recipes
Grilled peach and asparagus salad with avocado and serrano ham and lemon vinaigrette
2024-02-02
Ingredients
For the salad
1 bunch large asparagus stems, trimmed
3 peaches, halved and stones removed
2 handfuls fresh baby spinach leaves
2 burrata (Zanetti)
6 slices Serrano ham (Casademont)
2 tbsp toasted pine nuts or pistachios
For the dressing
3 tbsp extra virgin olive oil
1 ½ tbsp white wine vinegar
½ lemon Juice and zest
Drizzle warmed honey
1 clove garlic, finely chopped
Salt and pepper to taste
Method
I like to serve this salad in a large dish and guests help themselves. You can also add grilled chicken or fish if you want to. Start by grilling the peaches and the asparagus on a griddle pan. Next, make the dressing by mixing together all the ingredients in a small jar and shake together well. Place the spinach leaves in a large bowl and drizzle over half of the dressing and toss together. Spoon the spinach onto a large serving platter. Lay over the grilled peaches and asparagus decoratively. Cut the 2 burrata in half and place onto the salad, followed by the Serrano ham. Finish off by drizzling over the remaining dressing and sprinkle over the nuts. Serve immediately.
our sponsors
recipe search
related recipes
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
other recipes
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.