Name: Radicchio salad, peaches, mozzarella & prosciutto
Yield: Serves 4
Ingredients: 100ml extra virgin olive oil; 20g Dijon mustard; 25ml white wine vinegar; Sea salt flakes; 4 ripe yellow peaches; 2 x 100g balls fresh buffalo mozzarella; 1 head radicchio lettuce, leaves picked and washed; 100g thinly sliced prosciutto

Salads are the supporting roles of Christmas Day menus and this radicchio salad is the perfect salad to add to the festive table. First, you create the dressing with a mix of olive oil, Dijon mustard, white wine vinegar and a dash of salt. Then, fresh summer peaches are roasted in the oven. Next, it’s time to tear the creamy buffalo mozzarella balls apart with your hands. Then, you simply mix everything together with the radicchio leaves and place prosciutto on top. It couldn’t be easier. Created by Head Chef Dan Cooper from Chiswick restaurant in Sydney’s Woollahra, this salad is sure to be a crowd-pleaser.

Ingredients

100ml extra virgin olive oil

20g Dijon mustard

25ml white wine vinegar

Sea salt flakes

4 ripe yellow peaches

2 x 100g balls fresh buffalo mozzarella

1 head radicchio lettuce, leaves picked and washed

100g thinly sliced prosciutto

Method

Preheat oven to 160°C.

Mix the olive oil, mustard, vinegar and salt to taste together in a bowl to make a vinaigrette, then set aside.

Cut the peaches in half, carefully removing the stone. (If the stone is difficult to remove, leave it in for roasting. It’s much easier to take out once the peaches are cooked.)

Roast peaches in the oven until soft but not mushy, around 8–10 mins. If you have left the stone in for roasting, remove this now.

Tear the mozzarella balls into small pieces.

In a bowl, mix the radicchio leaves, mozzarella and peaches, and dress with vinaigrette and salt to taste.

Arrange the salad in a serving bowl and lay slices of prosciutto over the top to serve.

Recipe Dan Cooper Chef

Sommelier Georgie Davidson Brown Head Sommelier