Starters & Light meals
Christmas summer salad with pancetta and stone fruit
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Wine/Spirit Pairing
Warwick Chardonnay 2009
Ingredients
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- 4 anchovy fillets, crushed
- 3 T olive oil
- 3 ripe nectarines, halved
- 1 cup marinated artichokes
- 1-2 balls buffalo mozzarella, torn
- 170 g radicchio, torn
- 150 g fresh asparagus spears, blanched
- Juice of 1 lemon
- Sea salt and freshly ground black pepper
Method
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Add the crushed anchovy fillets to the olive oil and set aside to marinate.
Arrange the remaining salad ingredients in a large bowl, then drizzle with the anchovy oil and a squeeze of lemon juice and season to taste.
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