Peach Panzanella Salad with Nduja-Tomato Vinaigrette
Source: Jason Tuley, Contrada
This recipe was demonstrated for CUESA’s Market to Table program on September 2, 2017.
2 ounces nduja (Calabrian soft salami)
2 medium heirloom tomatoes
1 clove garlic
¼ cup sherry vinegar
1 cup olive oil
Salt and pepper to taste
2 medium peaches
2 small heirloom tomatoes
¼ loaf pain au levain
¼ ounce olive oil
2 ounces Pecorino Toscano
1 bunch Piccolo Fino basil
Sea salt, for garnish
Cracked black pepper, for garnish
To prepare the vinaigrette: Remove the nduja from the casing and heat in a saucepan over medium-high heat until crispy. Once the nduja has cooled a bit, add it to a blender with the 2 tomatoes, garlic, and sherry vinegar. Slowly pour in the olive oil while the blender is running. Blend until emulsified and creamy. Season with salt and pepper.
To prepare the salad: Preheat the oven to 350°F. Cut the peaches and tomatoes into wedges and set aside. Cube the bread and toss it in a bowl with the olive oil. Spread it out on a sheet pan and toast the bread in the oven for 10 minutes. Shave 2 ounces of Pecorino Toscano into a bowl using a vegetable peeler. Pick the leaves of the basil from the stems and tear the pieces in half.
To assemble: Toss the bread, tomatoes, peaches, most of the basil, and the vinaigrette together. Arrange on individual plates or on a platter and top with sea salt, cracked pepper, shaved Pecorino, and the remaining basil.