Jamie Olivers Peach Prosciutto Salad With Mozzarella Recipes

MOZZARELLA AND MIXED LEAF SALAD WITH MINT, PEACH AND PROSCIUTTO

Provided by Jamie Oliver

Categories appetizer

Time 20m

Yield Yield: 4 servings

Number Of Ingredients 0

Mozzarella and Mixed Leaf Salad with Mint, Peach and Prosciutto image

Steps:

Try and get bold of Buffalo Mozzarella if you can -- it makes all the difference as it's softer and tastier than normal mozzarella. I must admit I also like to crumble a little bit of dried chili over my mozzarella, but I'm a chili freak and you may not be, so you don't have to! And use any mixed leaves you fancy.
Get hold of some really nice ripe peaches, pinch the skin and peel from the bottom to the top then quarter them. Rip the mozzarella into 4 and place on a plate with the peach. Lightly season. Lay a couple of slices of prosciutto over the top. Dress the mixed salad leaves and torn up mint with a little olive oil and lemon juice dressing. Throw the leaves on top of the plate.

Ingredients

THE EASIEST SEXIEST SALAD IN THE WORLD

Provided by Jamie Oliver

Categories side-dish

Yield 6 servings

Number Of Ingredients 8

The Easiest Sexiest Salad in the World image

Steps:

Cut a criss-cross in the figs, but not quite to the bottom, and then, using your thumb and forefinger, squeeze the base of the fig to reveal the inside.
Place the figs on a large plate and weave around I piece of prosciutto or Palma ham around each fig.
Add the ripped up basil and the buffalo mozzarella.
Drizzle over the honey, making sure each fig has some in the middle, then drizzle the olive oil, lemon juice, and salt and pepper.
Or: Mix all the dressing ingredients together in a bowl and season, to taste, then drizzle everything with the honey and lemon juice dressing.

Ingredients

6 ripe figs
6 slices prosciuitto or Parma ham
A good handful green or purple basil
6 small balls buffalo mozzarella, torn
1 tablespoon good honey
6 tablespoons extra virgin olive oil
3 tablespoons lemon juice
Sea salt and freshly ground black pepper

PROSCIUTTO WRAPPED FRIED MOZZARELLA OVER GREENS W/ PEACH CHUTNEY

I did a quick search but didn't locate it, I think it was out of a Southern Living of Fine Living but it was 4 or more years ago. I love it. You can use a variety of chutneys, peach, black cherry, mango even a cranberry chutney. I see many of them right in my local store or Whole Foods carry's some unique brands as well. And many local farmers or markets also sell them. This combines a mix of arugula and romaine, tossed with a sweet vinaigrette, then topped with pan sauteed mozzarella wrapped in proscuitto then topped with a simple store bought chutney.

Provided by SarasotaCook

Categories Salad Dressings

Time 30m

Yield 6 Individual salads, 6 serving(s)

Number Of Ingredients 12

Prosciutto Wrapped Fried Mozzarella over Greens W/ Peach Chutney image

Steps:

Dressing -- mix the balsamic, olive oil, honey, salt and pepper and set to the side.
Salad -- toss your green is a large bowl.
Mozzarella -- I like to freeze mine slightly as it makes it very easy to slice. Dredge each slice lightly in the bread crumbs and then wrap with the proscuitto. Make sure to cover it well and secure with a tooth pick.
Cheese -- Just saute in a non stick skillet on medium with the olive oil until the proscuitto begins to brown up and the cheese begins to melt.
Toss the salad with the dressing. Plate the salad and top each dish one of the cheese slices. Then top with a spoon of the chutney.

Nutrition Facts : Calories 155.8, Fat 12.5, SaturatedFat 4.2, Cholesterol 19.2, Sodium 243.8, Carbohydrate 5, Fiber 0.2, Sugar 1.5, Protein 6.1

Ingredients

6 cups mixed greens (I like arugula and romaine, but use your favorite)
3 tablespoons balsamic vinegar
3 tablespoons olive oil
1 teaspoon honey
salt
pepper
5 ounces mozzarella cheese, cut in 6 slices
1/4 cup Italian seasoned breadcrumbs
6 -12 slices prosciutto (you want to make sure the mozarella is covered with the proscuitto)
tooth picks to secure around the cheese slice
1 teaspoon olive oil to saute the cheese
3/4 cup chutney (I like peach or mango)

MIXED GREEN SALAD WITH PROSCIUTTO, PEACHES AND MOZZARELLA

This is a wonderful recipe I make in summer with lovely ripe fruit. The mix of salty and sweet is fantastic. The recipe is Jamie Olivers and never fails to please. At times I have made this recipe with nectarines and fresh sweet figs. All are wonderful with this salad mix.

Provided by Expat in Holland

Categories Fruit

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Mixed Green Salad With Prosciutto, Peaches and Mozzarella image

Steps:

In a jar mix together oil and lemon juice. Place lid tightly on and shake. Reserve to the side.
In a bowl place baby greens. Add dressing, salt, pepper and toss. Place salad greens, in a layer on the bottom of the serving plate.
Next strew around the plate the prosciutto as the next layer.
Top with peach wedges and mozzarella.
Serve immediately.

Nutrition Facts : Calories 89, Fat 6.9, SaturatedFat 0.9, Sodium 0.2, Carbohydrate 7.2, Fiber 1.1, Sugar 6.2, Protein 0.7

Ingredients

2 cups mixed baby greens
1/4 lb prosciutto, thinly sliced
3 peaches, pit removed and cut into wedges
2 mozzarella cheese, balls torn into bit size pieces
2 tablespoons olive oil
2 teaspoons tbsps fresh lemon juice
salt
pepper