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Peaches and speck with orange blossom from Ottolenghi: The Cookbook (page 13) by Yotam Ottolenghi and Sami Tamimi

  • maple syrup
  • orange flower water
  • peaches
  • chard
  • balsamic vinegar
  • watercress
  • speck (Italian)
  • endive

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Notes about this recipe

  • Zosia on August 05, 2018

    We loved the play of salty, sweet and bitter ingredients in this salad. I used nectarines as local peaches weren't quite ready and reduced the orange blossom water to 1 tbsp, substituting orange juice for the balance.

  • Frogcake on August 04, 2017

    The orange water vinaigrette is divine especially with the grilled peaches. Loved the unique combination of flavours. A wonderful salad that I would make again.

  • mondraussie on July 28, 2017

    I turned this into a more substantial salad with the addition of cooked pasta.. Used less orange blossom water, than recipe stated, worked ok for me.

  • TrishaCP on July 01, 2013

    This was pretty delicious. I skipped the chard, and only used the endive and watercress, along with peaches and hand-cured speck from the farmer's market. There was bitter from the greens, sweetness from the peaches, floral notes from the orange flower water (which I used instead of orange blossom water, but in a smaller amount) and salty punctuations from the speck. This is also a really pretty salad- would be good for entertaining.

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