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Peach and Parma Ham Salad |
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| Serves 4 |
Prep 15 mins |
Cooking 10 mins |
Easy |
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My rating |
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Ingredients |
75ml olive oil
15ml white wine vinegar
salt and freshly ground black pepper
250g French beams, tailed ( keep tops on)
250g runner beans, destringed and cut into 2 cm lengths
4 ripe peaches
1 small handful basil, leaves picked
100g gorgonzola
4-6 slices prosciutto crudo (at least 1 slice per person)
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Whisk together the oil and
vinegar and season. Cook the beans in plenty of salted
water for eight to 10 minutes, until properly cooked
(like Angela Hartnett who's recipe this is, I hate beans
with a bite) The beans also soak up more of the
vinaigrette when they're good and soft. Drain and leave to
cool.
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Cut the peaches into thin
slices, ad to the cold beans with the basil and the
vinaigrette, season and toss gently. Spoon onto a large
plate, dot with little chunks of gorgonzola, tear the ham
(or leave the slices whole, if you prefer) lay it on top
and serve at room temperature.
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DAILY
DINNERS 
