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Stone Fruit and Stracciatella Salad

This refreshing salad is a surefire hit in the summer months

Ingredients

Directions

Ingredients

Focaccia croutons Yield: 100g of crutons
  • Focaccia
  • Salt
  • Olive Oil

Directions

Focaccia croutons
  1. Tear day old focaccia into large pieces
  2. Toss focaccia pieces in extra virgin olive oil and kosher salt
  3. Char in wood oven or deck oven
  4. Allow to fully cool
  5. Note: Croutons can be prepped once per day

Ingredients

Stone Fruit and Stracciatella Salad Yield: One Salad
  • 100 g Focaccia croutons
  • 11 g White balsamic vinegar
  • 11 g Basil oil
  • 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

Stone Fruit and Stracciatella Salad
  1. Toss 100g focaccia croutons, 11g white balsamic vinegar and 11g basil oil together.
  2. Plate the croutons in a medium bowl with a little empty space in the middle of the bowl.
  3. Pipe 4oz Grande Stracciatella into the empty space
  4. Oblique cut 150g (three varieties) of stone fruit (so they're interesting and have more surface area).
  5. Combine 7g Calabrian chilies, 11g red onion and 6 mint leaves in a mixing bowl and season with Maldon salt and coat with olive oil.
  6. Plate on top of the croutons and around the center mound of stracciatella.
  7. Finish with a drizzle of olive oil on the stracciatella.