Mozzarella And Mixed Leaf Salad With Mint Peach And Prosciutto Recipes

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MIXED LEAF SALAD WITH MOZZARELLA, MINT, PEACH & PROSCIUTTO



Mixed leaf salad with mozzarella, mint, peach & prosciutto image

Try to get hold of buffalo mozzarella. I like to crumble a little bit of dried chilli over my mozzarella, but I'm a chilli freak and you may not be, so you don't have to! And use any mixed leaves you fancy.

Provided by Jamie Oliver

Categories     Fruit Recipes     Fruit

Time 10m

Yield 1

Number Of Ingredients 8

ripe peach
buffalo mozzarella
higher-welfare prosciutto
fresh mint
mixed salad leaves
extra virgin olive oil
lemon
dried red chilli, optional

Steps:

  • If I make this for my lunch I'll use one nice, ripe peach, half a ball of mozzarella and a couple of slices of prosciutto.
  • Pinch the skin of the peaches and peel from the bottom to the top, then quarter.
  • Rip the mozzarella into small pieces and place on a plate with the peaches. Lightly season with sea salt and black pepper.
  • Lay a couple of slices of prosciutto over the top.
  • Tear up the mint leaves, toss with the mixed salad leaves and dress with a little of the extra virgin olive oil & lemon juice dressing.
  • Throw the leaves on top. Simple!

Nutrition Facts : Calories 412 calories, Fat 35.4 g fat, SaturatedFat 12.4 g saturated fat, Protein 18.5 g protein, Carbohydrate 5.7 g carbohydrate, Sugar 5.5 g sugar, Sodium 1.7 g salt, Fiber 0.5 g fibre

MOZZARELLA AND MIXED LEAF SALAD WITH MINT, PEACH AND PROSCIUTTO



Mozzarella and Mixed Leaf Salad with Mint, Peach and Prosciutto image

Provided by Jamie Oliver

Categories     appetizer

Time 20m

Yield Yield: 4 servings

Number Of Ingredients 0

Steps:

  • Try and get bold of Buffalo Mozzarella if you can -- it makes all the difference as it's softer and tastier than normal mozzarella. I must admit I also like to crumble a little bit of dried chili over my mozzarella, but I'm a chili freak and you may not be, so you don't have to! And use any mixed leaves you fancy.
  • Get hold of some really nice ripe peaches, pinch the skin and peel from the bottom to the top then quarter them. Rip the mozzarella into 4 and place on a plate with the peach. Lightly season. Lay a couple of slices of prosciutto over the top. Dress the mixed salad leaves and torn up mint with a little olive oil and lemon juice dressing. Throw the leaves on top of the plate.

CRISP PROSCIUTTO, PEA & MOZZARELLA SALAD WITH MINT VINAIGRETTE



Crisp prosciutto, pea & mozzarella salad with mint vinaigrette image

Fresh Italian flavours make a perfect complement to the warmer weather

Provided by Good Food team

Categories     Dinner, Lunch, Starter

Time 25m

Number Of Ingredients 6

4slices prosciutto
100g peas , fresh or frozen
1ball buffalo mozzarella , torn into large pieces
½ juice orange
1 tbsp olive oil
small handful mint , leaves finely chopped, plus extra small leaves to serve

Steps:

  • Heat a frying pan. Without adding any oil, fry the prosciutto slices until wrinkled and crisp. Place on a sheet of kitchen roll, leave to cool, break into large shards, then set aside.
  • Boil the peas in a pan of salted water for 2 mins until just tender. Meanwhile, mix all the vinaigrette ingredients together, season, then set aside. If making ahead, do not add the chopped mint until ready to serve, as it will discolour. When the peas are cooked, drain, then run them under cold water until completely cool. Pat dry with kitchen paper.
  • To serve, divide the mozzarella between 2 plates, scatter the peas over and sit the prosciutto shards on top. Drizzle the dressing over and around, and scatter with the mint leaves.

Nutrition Facts : Calories 372 calories, Fat 26 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 2.23 milligram of sodium

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