Chef Nicolette's Peach & Basil Salad with Prosciutto & Parmesan
"I love making an arranged salad like this because it's so easy and also beautiful. It's just as easy to make for a crowd as it is to make for a quick dinner at home."
- Chef Nicolette
Chef Nicolette's Peach & Basil Salad with Prosciutto & Parmesan
Serves 2
Ingredients:
- 1/4 head raddichio
- 2 peaches
- 2 handfuls basil leaves
- 3oz prosciutto
- 1/4 cup shaved Parmesan
- 2 TB Luke's Extra Virgin Olive Oil (plus more for dipping bread, if desired)
- Luke's Sonoma Sea Salt to taste
- 1 TB Balsamic vinegar (plus more for dipping bread, if desired)
Serve it with your favorite crusty bread and some Extra Virgin Olive Oil and Balsamic vinegar, and you're all set!
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Also in Luke's Local Blog
Chef Nicolette's Eggplant Caponata
"I love making a big batch of caponata in the summer to have in my fridge all week. It’s great with pretty much anything- meat, fish, toast, fried eggs, cheese- it’s just delish! This recipe makes things a bit easier by roasted the eggplant and folding it in at the end. Traditionally, pine nuts are mixed in but I like garnishing with almonds since we live in the almond mecca and this way they add nice crunch to the dish. Caponata is better made at least a day in advance as well to allow the flavors to meld together. Even people who are weary of eggplant won’t be able to resist the sweet, tart and rich flavor of this caponata!"
