Ottolenghi's 5-Spice Peach and Raspberry Salad

Here's a gorgeous summery salad that tastes as good as it looks. To extend the good eats beyond summer, I started substituting Ataulfo mangoes for the peaches. I prefer Ataulfo mangoes as their flesh is so much smoother than the more common, fibrous Tommy Atkins mango. Whether you use peaches or mangoes, make sure you use firm ones so they are more on the tart side and not too sweet.

I've also used a number of different greens in place of the watercress. Arugula is especially good since it also has a bitter, peppery taste profile and is more readily available than watercress, but I've been known to use whatever greens I have available when I'm craving this salad. And if you don't have shallots on hand, sub with red onions!

Ottolenghi's 5-Spice Peach and Raspberry Salad
Adapted from Ottolenghi Simple by Yotam Ottolenghi
Serves 4

If serving right away, mix ingredients right in salad bowl. Otherwise, combine in glass container with lid and shake:
1 1/2 tablespoons cider vinegar
1 tablespoon olive oil
1 teaspoon maple syrup
1/4 teaspoon Chinese 5-spice powder
1 shallot, thinly sliced (1/4 cup/20g) or substitute red onion, thinly sliced 1" lengths

When ready to serve, add to salad bowl and lightly crush with back of fork:
3 1/2 oz/100g raspberries

Add to bowl and toss gently:
2 cups (40g) watercress (or substitute arugula)
1/4 head radicchio cut into 1/4"/2cm slices (2 cups/50g)
3 firm peaches (or substitute Ataulfo mangoes), pits removed, cut into 1/4"/1/2cm wedges (2 cups/290g)

Serve right away and enjoy!

Follow Blog via Email

Enter your email address to receive notifications of new posts!

Delivered by FeedBurner