Watercress Salad With Peaches and Prosciutto
- Yield 1 serving
- Cook 10 minutes
- Total 10 minutes
Watercress Salad With Peaches and Prosciutto sits in the Salads section of Regbie. The card serves 1 serving. Plan on 10 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 1 serving
- 2 cups watercress, thin stems and leaves only
- 1 ripe, but still firm peach
- 6 thin slices prosciutto, the cook like La Quercia brand
- 1 teaspoon ghee, or avocado or extra virgin olive oil
- 1 tablespoon shelled dry-roasted and salted pistachios
- 1 tablespoon extra virgin olive oil
- 2 teaspoons aged balsamic vinegar
- Freshly cracked black pepper
Method
Grab a big bunch of watercress and pick off the tender leaves and thin stems until you have 2 cups of salad greens. (Reserve the rest to add to soup. Like Simple Egg Drop Soup !) Wash and spin dry the greens before dumping ’em on a plate.
Cut your peach in half, remove the pit, and divide each half into thirds to get six slices. Wrap a slice of prosciutto around each wedge of fruit. The prosciutto should be coiled flat and tight around the peach slice.
While you’re preparing the peaches, heat a skillet or griddle over a medium-hot burner. Tip in the ghee or avocado oil, and swirl to coat the pan. When the pan is hot, lay the peaches on one side and cook for about a minute or until browned. Then, flip each wedge over onto its other flat side, and cook for another 30-60 seconds.
When the peaches are browned on both sides, flip them peach-skin side down. And brown the bottom for 30-60 seconds.
Set the hot peaches on the bed of watercress. Cut up the pistachios and sprinkle on top of the salad.
Tip in a generous drizzle of extra virgin olive oil and balsamic vinegar to taste, and top with freshly cracked black pepper.
