Burrata, Charred Peach & Ibérico Salad
Sweet, smoky charred peaches meet the luscious creaminess of fresh burrata in this vibrant salad, elevated by the rich and savoury depth of melt in the mouth sliced Ibérico ham.
A favourite recipe from our very own sales and food service account manager, Marc Payne.
INGREDIENTS
Serves 2
Burrata di Bufala
(125g)
Peaches
(2 whole)
Jamons Blazquez Green Label Ibérico Ham
(6 slices, at room temperature)
Gem Lettuce
(2 heads)
Pine Nuts
(20g)
Pickled Shallots
(2 whole)
Foglie Di Cappero Caper Leaves
(8 leaves)
Torres El Silencio Vinagre De Vino
(20ml)
Torres El Silencio Extra Virgin Olive Oil
(30ml)
Dijon Mustard
(1 tsp)
Honey
(2 tsp)
Edible Flowers and Mint to Garnish
(handful)
METHOD
1. Char the Peaches
Use a blowtorch to lightly burn the skin of the peaches. Rub off the skin, halve them, remove the stones, and cut each half into thick wedges. Blowtorch again to char the edges. Place in a bowl, drizzle with olive oil, season, and set aside.
2. Toast the Pine Nuts
In a dry pan, toast the pine nuts until golden, then add them to the peach bowl and gently toss. Alternatively, you can toast them in the oven at 170°C for 10 minutes, until golden.
3. Prepare the Lettuce
Cut the base off the baby gem lettuces. Wash the leaves in ice-cold water to keep them crisp, then drain and pat dry with a clean cloth.
4. Make the Dressing
Whisk together the honey, Dijon mustard, and vinegar. Slowly add the olive oil while whisking until the dressing emulsifies.
5. Prepare the Garnish
Thinly slice the pickled shallots into rings. Drain the caper leaves and place them on a paper towel with the lettuce to remove excess moisture.
6. Warm the Ham
Ensure the Ibérico ham is at room temperature, so the flavour comes through fully.
7. Dress the Lettuce
Toss the gem lettuce leaves in a bowl with some of the dressing. Season to taste.
To Assemble
1. On a large platter, arrange the dressed lettuce in a central pile, leaving a space in the middle.
2. Place the Burrata in the centre.
3. Drape the Ibérico ham around and between the leaves.
4. Drizzle a tablespoon of dressing around the platter.
5. Scatter over the charred peaches and pine nuts.
6. Add the shallot rings and caper leaves evenly around the salad.
7. Drizzle with a little more dressing.
8. Tear open the burrata to reveal its creamy centre, and season generously with smoked sea salt and cracked black pepper.
9. Finish with edible flowers and mint.
To Serve:
Pair with a warm hunk of crusty pain de Campagne and a chilled bottle of Les Fleurs Sauvages Viognier (2022/23), Languedoc.
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