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Peach Salad Recipe

Ingredients

How to make it

  • Whisk together vinegar, juice, and salt, then add extra-virgin oil in a stream, whisking until emulsified.
  • Cut an X in bottom of each peach and immerse in boiling water 15 seconds, then transfer to a bowl of ice water.
  • Peel peaches and cut each into 6 wedges, then unroll pancetta slices and wrap one slice around each wedge, overlapping ends of pancetta.
  • Heat remaining oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook peaches in 2 batches, turning over occasionally with tongs, until pancetta is browned on all sides and cooked through, about 5 minutes per batch.
  • Transfer to a plate and keep warm, covered loosely with foil.
  • Divide arugula and warm pancetta-wrapped peaches among 8 salad plates.
  • Drizzle with dressing and sprinkle with ricotta salata and pepper.
  • Serve immediately.
  • Cooks' notes:
  • • Dressing can be made 1 hour ahead and kept, covered, at room temperature.
  • • Peaches can be peeled, tossed with an additional teaspoon lemon juice, and wrapped with pancetta 1 hour ahead.
  • Keep chilled, covered with plastic wrap.
  • *Available at Italian markets, cheese shops, and specialty foods shops.

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The Cook

jena MN

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