Christmas summer salad with pancetta and stone fruit

Christmas summer salad with pancetta and stone fruit

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  • 6
  • Easy
  • Carb Conscious Fat conscious
  • 15 minutes
  • 5 minutes
  • Warwick Chardonnay 2009


  • 4 anchovy fillets, crushed
  • 3 T olive oil
  • 3 ripe nectarines, halved
  • 1 cup marinated artichokes
  • 1-2 balls buffalo mozzarella, torn
  • 170 g radicchio, torn
  • 150 g fresh asparagus spears, blanched
  • Juice of 1 lemon
  • Sea salt and freshly ground black pepper

Cooking Instructions

Add the crushed anchovy fillets to the olive oil and set aside to marinate.

Arrange the remaining salad ingredients in a large bowl, then drizzle with the anchovy oil and a squeeze of lemon juice and season to taste.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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