Peach and mackerel salad

Name: Peach and mackerel salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: Peach firm 1.1 lbs; Mackerel in oil 9 oz; Lamb's lettuce 0.5 lb; Burrata cheese 7 oz; Homemade bread stale 5.3 oz; Extra virgin olive oil 0.8 tbsp; Lemon juice ½; Rosemary to taste; Fine salt to taste; Black pepper to taste

Difficulty: Very easy
Prep time: 10 min
Cook time: 10 min
Serving: 4

PRESENTATION

Peach and mackerel salad is an unusual combination, and the contrast is exactly the point: peaches cooked golden in a pan develop a caramelized sweetness that cuts cleanly against the savory, oil-rich depth of canned mackerel fillets. Together, they make a complete one-dish meal — not a side salad — rounded out with creamy burrata and rosemary-toasted bread for crunch.

Pan-cooking the peaches is what makes this work. It draws out their natural sugars in a way that raw or grilled fruit doesn't, and that concentrated sweetness is what makes the oil-packed mackerel taste deliberate rather than incidental. Burrata softens the edges between sweet and savory; the rosemary toast gives the salad enough texture to hold its own as a full summer meal.

How to prepare Peach and mackerel salad

To prepare the peach and mackerel salad, halve the peaches 1 and remove the pit, then cut them into wedges 2. Next, move on to the day-old country bread: cut it into fairly regular cubes 3.

Pour a drizzle of oil into a skillet and heat over medium heat 4. Add the bread and season with salt 5, scenting it with a few sprigs of rosemary 6.

Toast the bread, stirring until it is golden and crisp 7. At this point set it aside. In the same skillet place the peach wedges 8 and add a drizzle of oil 9.

Season with salt 10 and deglaze with the juice of half a lemon 11; continue cooking until the peaches are golden 12.

Move on to plating: arrange the lamb's lettuce (mâche) at the base of the plate 13, place the still-warm peaches on top 14 and add the mackerel 15.

Finish with dollops of burrata 16 and the croutons prepared earlier 17. Finally, season with a grind of pepper. Your peach and mackerel salad is ready to be served 18.

Storage

We recommend consuming the peach and mackerel salad immediately.

Tip

Choose firm peaches that are not overly ripe. If the peaches are too soft, they will release too much water during pan-cooking and may fall apart. Using firmer fruits (such as nectarines or donut peaches), you will obtain wedges perfectly caramelized on the outside yet still crisp in the center.

For the translation of some texts, artificial intelligence tools may have been used.

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