Heads up: A ten-minute Whole30 summer meal comin’ your way: Watercress with Seared Prosciutto and Peaches!
I’m not kidding—this simple salad takes NO. TIME. AT. ALL.
Prosciutto-wrapped peaches on a bed of bitter greens is a classic Italian starter that I used to order every time I spotted it on a summer menu…’til it finally dawned on me that this dead-simple recipe can be made at home for pennies on the dollar. Yeah, I can be dense sometimes. It took this old dog a decade to learn this peachy new trick, but hey: better late than never, right?
Once ripe peaches made their first appearance of the year at the local farmers’ market, I started making this savory, sweet, and assertive summer salad on a regular basis. Can you blame me? I mean, the hardest part is just wrapping prosciutto around peach slices!
Most recipes call for grilling the porky peaches, but I’ve found that searing ’em in a skillet is a much easier and faster method. (In fact, it takes longer to fire up the barbecue than it does to prepare and eat this gorgeous hot-weather salad using a skillet.)
Plus, I’ve replaced the usual bed of arugula with watercress. Why? ’Cause she’s the new Queen Bee of the vegetable aisle (that’s right: move over, kale), and I’ve been doing my darnedest to incorporate this nutrient-packed powerhouse into my diet. The warm peaches wilt the watercress slightly, making each mouthful a kaleidoscope of flavors and textures.
What do you say? Ready to try your hand at my favorite summer salad? Let’s make Watercress with Seared Prosciutto and Peaches!
Serves one* as an entree or two as an appetizer
- 2 cups watercress, thin stems and leaves only
- 1 ripe (but still firm) peach
- 6 thin slices prosciutto (I like La Quercia brand)
- 1 teaspoon ghee or avocado oil
- 1 tablespoon extra virgin olive oil
- 2 teaspoons aged balsamic vinegar
- 1 tablespoon shelled dry-roasted and salted pistachios, roughly chopped
- Freshly cracked black pepper
Grab a big…
Read the full recipe on Nom Nom Paleo.