I have become quite partial recently to a deconstructed salad.Just take a whole load of ingredients and scatter them across a plate,and judging by your response with "likes" to the last one I posted you are enjoying them too.
No mixing, arranging or tossing. Regardless of whether
you call this a dish or a side salad, it makes a splendid light
summer supper. On its own with a few slices of grilled rustic bread, it makes
for an impressive light lunch. The best part? It works well with many
different fruits and even meats, so you can adjust it to what's in
season.I decided to go with a fruit that I´ve been loving a lot lately and that are at their best right now ... apricots.Any summer stone fruit would work perfectly here, peaches, nectarines or even plums which would be perfect in the autumn too and although not a stone fruit, pears would make a great option for winter.
This dish is really a perfect example of how a few ingredients of superior quality can conspire to make something so easy that tastes and looks amazing.
salad was begging to be shared. Its appearance was totally sexy and very delicious too.
I am trusting that most of you food enthusiasts will know what I mean.The twist here is the grilling of the fruit.The secret to grilled apricots is using fresh apricots in a light dressing and pairing them with burrata.
This salad combines them with some of my favourite
ingredients, such as burrata cheese,Serrano ham and rocket. My ideal choice of nut would be Marcona almonds but I haven´t had a big shopping trip to Spain since we were let out, so I decided cashews, which I had in the store cupboard, would pair well with the apricots.
Grilled Apricots with Burrata,
Serrano Ham and Rucola
Prep time: 15 minutes
Total time: 30 minutes
2 tablespoons Sherry vinegar
1 ½ teaspoons Dijon mustard
½ teaspoon maple syrup
1 small garlic clove, grated
6 tablespoons|90 ml olive oil
7 fresh apricots, halved and pitted
1 tablespoon chives, thinly sliced
kosher salt and freshly ground black pepper, to taste
2 ½ ounces|72 grams rucola (baby rocket),
8 ounces|250 grams burrata, broken into pieces
2 ounces|57 grams thinly sliced Serrano ham
⅓ cup|50 grams roughly chopped Marcona almonds
In a medium bowl, whisk together the vinegar, mustard, maple syrup, and
garlic. Slowly whisk in 4 tablespoons|60 ml olive oil until combined.
Finely dice ½ of one apricot and fold it into the dressing along with
the chives. Season with salt and pepper and set aside.
Heat the grill. Brush the apricot halves with the remaining olive oil
and season with salt and pepper. Grill, flipping once, until charred,
about 8 minutes. Set aside and cut in half again.
Transfer the grilled apricots and rucola to a serving platter with the
burrata. Top with the Serrano ham and sprinkle with the Marcona
almonds. Drizzle with the dressing to serve.