Stone Fruit and Stracciatella Salad
This refreshing salad is a surefire hit in the summer months
Course: Salads
Products used: Stracciatella
Focaccia croutons
Yield: 100g of croutons
Ingredients
- Focaccia
- Salt
- Extra Virgin Olive Oil
Directions
- Tear day old focaccia into large pieces.
- Toss focaccia pieces in extra virgin olive oil and kosher salt
- Char in wood oven or deck oven
- Allow too fully cool
- Note: Croutons can be prepared once per day
Stone Fruit and Stracciatella Salad
Yield: One Salad
Ingredients
- 100 g Focaccia croutons
- 11 g White balsamic vinegar
- 11 g Basil
- 4 oz. Stracciatella
- 150 g Stone Fruit minimum three varieties, approx. 1/3 of 3 large stone fruit
- 7 g Calabrian chilies in oil
- 11 g Red onion
- 6 Mint leaves, fresh torn
- Maldon Salt to Taste
- Olive oil to finish
Directions
- Toss 100 g focaccia croutons, 11 g white balsamic vinegar and 11 g basil oil together
- Plate the croutons in a medium bowl with a little empty space in the middle of the bowl
- Pipe 4 oz. Grande Stracciatella into the empty space
- Oblique cut 150 g (three varieties) of stone fruit (so they're interesting and have more surface area)
- Combine 7 g Calabrian chilies, 11 g red onion and 6 mint leaves in a mixing bowl and season with Maldon salt and coat with olive oil
- Plate on top of the croutons and around the center mound of stracciatella
- Finish with a drizzle of olive oil on the stracciatella
