I stare at this salad like I stare at Parker Lee sleeping in her crib…
Of course, I want to take full, 100% credit for both.
But then I put down my glass of Pecorino (did you know there’s a fab Italian wine by the same name as the deliciously salty Italian cheese??) and acknowledge that our indoor grill pan works wonders.
The same piece of equipment that chars our scallions and cooks our chicken until smoky and tender also sears stone-fruits–apricots, peaches, plums–until they’re sweet as pie. (At the same time I recognize that half of Parker Lee’s DNA comes from her daddy and that 50% probably accounts for her sweet disposition and edible cheeks…)
Sweet apricot halves and salty ribbons of prosciutto pair up like Sonny & Cher and then we add some arugula to be healthy and then a bit of cheese bc, well, everything needs cheese.
The easiest and most spectacular salad you’ll make this summer!
Grilled Apricot Salad
- 6 apricots, halved and pits removed
- 4 slices whole wheat sourdough bread or baguette
- good quality olive oil, as needed
- 1/4 lb sliced proscuitto
- 2 cups fresh arugula
- buffalo milk mozzarella, or thick yogurt for topping (rounds of cow’s milk mozzarella would be yummy too)*
Preheat a grill, an indoor grill pan or your oven’s broiler to high. Arrange the apricots on a plate with the cut side facing up. Lightly season the apricots with salt and pepper, then brush with olive oil. Place the apricots on the grill or under the broiler with the cut side facing the heat. Cook 2-3 minutes or until softened and warmed through. Remove the apricots to a plate to rest.
Brush the slices of bread with olive oil and place on the grill or under the broiler until lightly toasted. Cut each slice of toasted bread into thirds and arrange on the base of a platter. Place the apricots on and around the bread and add curls of the proscuitto. Scatter the leaves of arugula over the platter and drizzle with olive oil. Finish the plate with cheese or yogurt*.
*Cheese or yogurt for topping. We finished our salad with a creamy buffalo milk cheese which we made by pureeing buffalo ricotta with a touch of buttermilk to create a smooth, tangy cheese that was the perfect compliment to the sweet apricots. Pieces of buratta or buffalo milk mozzarella are a great option. If you can’t find any buffalo milk cheeses near you, whisk together some thick (greek style) yogurt with a touch lemon juice and olive oil and drizle it over the salad, then finish it off with shavings of parmesan cheese. Feeling a little lazy but still want your cheese? Just cut rounds of cow’s milk mozzarella and nestle between the apricots and the bread.