In our Q&A with Bar Bambino executive chef Lizzie Binder, she mentioned some of her favorite items to cook at home.
At this time of year, thanks to an incredible peach tree in her own backyard, this recipe is in her regular rotation during the summer. But it works just as well with peaches from the farmers' market. If you can't gather the dandelion greens yourself (Golden Gate Park?), or find them in supermarkets, arugula makes a good substitute.
Serve this at your next dinner party or barbecue for a starter that's decidedly Italian, simple to prepare, and elegant in presentation.
(Recipe after the jump.)
Grilled Prosciutto-wrapped Peach Salad
Serves 4
Ingredients:
12 thin slices of prosciutto (Binder suggests La Quercia Rossa)
2 freestone peaches, firm and fully ripe
4 handfuls of dandelion greens, washed and picked
Shaved Parmigiano-Reggiano
Good extra virgin olive oil
Aged balsamic vinegar
Salt and freshly ground black pepper
Method:
Peel and halve each peach.
Cut each half into 3 wedges.
Wrap each peach wedge with thin slice of prosciutto.
Grill the wrapped peaches on a clean grill until crispy and marked to a light golden brown.
Toss dandelion greens with a drizzle of extra virgin olive oil, aged balsamic vinegar, salt and ground black pepper.
Serve with the crispy warm peach wedges and shaved Parmigiano-Reggiano sprinkled over the top.
Note:
If dandelion greens are small and tender, just wash and serve. If they are larger and more unruly, soak in cold water for a half hour to remove some of the bitterness. Spin or lay on kitchen towels to dry, then chop into smaller, more manageable pieces.
Alanna Hale is a writer and photographer whose work can be found at alannahale.com.
