Chicken baked with pears and sauce
2020-08-13 / test@t
Grilled Apricot Salad by Jamie Oliver
When I first tasted Italian fruit salad, I changed the concept of the salad itself. From an everyday side dish, it has turned into a real gastronomic experience. This recipe is a celebration of color and taste! Apricots can be substituted with other seasonal fruits with seeds, but I like them because of the edible marzipan-flavored kernels.
Ingredients
- 8 ripe apricots
- 8 sprigs of thyme, preferably flowering
- olive oil
- 2 tbsp white wine vinegar
- extra virgin olive oil
- 1 large pinch of pink peppercorns
- ½ red onion
- 2 large handfuls of lettuce leaves such as frieze, radicio, wild arugula
- 4 slices of prosciutto
- mozzarella ball weighing 125 g
- 1 lemon
STEP-BY-STEP COOKING RECIPE
Step 1
Place a grill pan over high heat. Cut the apricots in half, remove the pits, place on a large plate and stir in half the thyme and 1 tbsp. l. olive oil. Place fruit in a preheated skillet, cut side down and cook for 6 minutes, until dark streaks appear, turning halfway through cooking.
Step 2
Meanwhile, pour the vinegar and 2 tablespoons into the dish. extra virgin olive oil. Sprinkle with pink pepper, rubbing it with your fingers. Cut the onion into thin slices, place on a serving dish and toss lightly with the dressing. Add the lettuce leaves, chopping large ones. Season with salt and black pepper and stir gently. Pull the prosciutto slices and arrange them in waves over the salad.
Step 3
Break the mozzarella ball in half, season it with salt, black pepper and finely grated lemon zest, drizzle lightly with extra virgin oil, then chop into smaller pieces and sprinkle over the salad. Add apricots, sprinkle with crisp and leftover fresh thyme. Drizzle with extra virgin oil again and serve.
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