Starters & Light meals

Christmas summer salad with pancetta and stone fruit

By
09 August 2010
6
Easy
15 minutes
5 minutes
Wine/Spirit Pairing
Warwick Chardonnay 2009
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Ingredients

Method
  • 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

Ingredients

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.
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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