John Myers
Ingredients for 4 servings:
- 150 g green leaf lettuce (e.g. frisee or romaine)
- 1 ball of mozzarella
- 1 small chili pepper(s)
- 1 bunch of green asparagus (approx. 400 g)
- 2 peaches, ripe (approx. 175 g each) or from the can
- 1 tbsp olive oil
- 200 ml broth (delicatessen broth)
- 2 tsp honey
- ½ lemon(s), the juice
- pepper
- Sea salt
- 6 slices of Parma ham or Serrano ham
- salt water
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
Break off the lower third of the green asparagus (green asparagus does not need to be peeled) and cook in lightly salted water for about 6-8 minutes. Tear the lettuce into small pieces, drain the mozzarella and also tear it into small pieces. Place in a salad bowl. Deseed and finely chop the chili. Peel and stone the peaches and cut into wedges. Fry the asparagus and peaches in oil in a pan for about 2 minutes, remove from the pan and set aside. Deglaze the pan with the stock, season with honey, chili, lemon juice, salt and pepper. Drizzle this dressing over the salad, arrange the asparagus and peaches on top and season again with freshly ground black pepper. Tear the ham and scatter it over the salad. Poultry, salmon, bread or even shrimp go well with this.
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