Tomato & Stone Fruit Salad With a Pancetta Mayo | Created By Cody
Tomato & Stone Fruit Salad With a Pancetta Mayo
20 mins prepServes 1
I was invited to an extra virgin olive oil event the other day and was able to get my hands on some insanely fire products. So as a farewell to tomato season, I wanted to put something together that highlights the quality of ingredients around me. 🥳
Step 1- slice two ripe tomatoes and one plum into 1/4” pieces. Arrange on a rack or paper towels and season with salt and pepper and allow to drain for 15 minutes.
Step 2- In a blender combine 1/4 cup of crisped prosciutto proscuitto, 1 teaspoon of whole grain mustard, 1 clove of garlic, the juice and zest of one lemon, a teaspoon of capers, 1 teaspoon of honey, 1 egg yolk, a few turns of black pepper and blend on low. Mix the rendered prosciutto fat with enough good extra virgin olive oil that it makes one cup- then slowly stream it into the blender as you increase the speed. Once thickened, check for seasoning and refrigerate until cool.
Step 3- thinly slice enough chive for garnish, about 2 tablespoons. Arrange the sliced fruits, fanning them out around a plate, then garnish with the Prosciutto dressing, lemon zest, chive, a lil bit of s&p and a healthy drizzle of a good extra virgin olive oil. Love y’all, If you got this far drop a 🚀
