Trouble With Toast

Recipe: Prosciutto, Peach, and Sweet Lettuce Salad | September 6, 2010

After eating some spectacular South Carolina peaches while vacationing in Charleston, I wasn’t sure if Georgia peaches were going to stack up.  However, on a subsequent trip to Whole Foods, Georgia peaches were on special and looking mighty fine.  I picked up a metric buttload and planned a few recipes around the sweet, summery treat.

First up was this salad, from Cooking Light magazine.  It couldn’t be simpler – if you can whisk together a dressing, you can make this dish.  With as simple as the preparation is, though, you have to make certain that you have top-notch ingredients.  I opted for fresh butter lettuce instead of the bagged mix, and I subbed goat cheese for ricotta salata because I always have it on hand.  The salad really hits every possible flavor and texture note – sweet peaches, salty sunflower seeds, crunchy lettuce, creamy goat cheese.  Even with just a small amount of prosciutto, the dish was satisfying enough to serve as a main course (and you could certainly pair it with some crusty bread for a little extra oomph).


  • 2  tablespoons  fresh lemon juice
  • 2  teaspoons  honey
  • 1/4  teaspoon  freshly ground black pepper
  • 1/8  teaspoon  salt
  • 2  tablespoons  extra-virgin olive oil
  • 1  tablespoon  finely chopped fresh mint
  • 1  (6.5-ounce) package sweet butter lettuce mix
  • 2  large ripe peaches, cut into wedges
  • 3  ounces  very thin slices prosciutto, cut into 1-inch pieces
  • 3  ounces  ricotta salata cheese, divided into 4 equal pieces
  • 2  tablespoons  dry-roasted sunflower seed kernels
  • Small mint leaves (optional)

Combine first 4 ingredients, stirring with a whisk. Gradually drizzle in olive oil, stirring constantly with a whisk. Stir in chopped mint.2. Combine lettuce mix and peach wedges in a large bowl. Drizzle lettuce mixture with dressing; toss gently to coat. Arrange about 2 cups salad in each of 4 bowls; top each serving with 3/4 ounce prosciutto, 1 piece of ricotta salata, and about 2 teaspoons sunflower seed kernels. Garnish with small mint leaves, if desired.

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