Ottolenghi Recipe: Grilled Peaches and Speck with Orange – A Summery Apéro/ オットレンギの、桃のロースト＆生ハムのアペロ

Ottolenghi Recipe: Grilled Peaches and Speck with Orange –A Sunny Table Moment

This was only my second Ottolenghi recipe ever, and I owe the inspiration to @thekitchenstoic and her beautiful summer table. Her plating, mood, and that crisp-yet-casual energy nudged me forward: I promised myself I’d start practicing more dressings—Ottolenghi-style.

Then, while browsing the Libby app (Singapore’s digital library), this recipe caught my eye. It felt like fate. I already had endives and speck—brought back from Paris!—so all I needed were peaches and maple syrup.

Recipe Source：　“Peaches and Speck with Orange Blossom” – Ottolenghi Test Kitchen: Extra Good Things
by @ottolenghi & Noor Murad

Simple Yet Impressive: Grilled Fruit with Vinaigrette

The idea of grilling ripe peaches in olive oil, then pairing them with crisp greens and silky speck, is already elegant. But Ottolenghi’s twist—using a dressing of orange blossom water (or in my case, fresh orange juice), maple syrup, balsamic vinegar, and EVOO—takes the whole dish into bright, refreshing territory.

I doubted whether the half-bottle of Pinot Grigio in the fridge would pair well, but it did—its citrusy bite played beautifully with the sweetness of the fruit and the savory depth of the ham.

This is one of those dishes where the ingredients shine, but the assembly brings them to life.

Visual Guide to the Recipe

📝 Ingredients & Flow (serves 2)

Ingredients

Serves 6

Ingredients

• 5 peaches, halved and cored
• 1 tbsp olive oil
• Salt and pepper
• 2 red or white endives
• 100g watercress
• 100g baby chard leaves
• 100g speck (about 10 slices)

For the Dressing

• 45ml olive oil
• 3 tbsp orange blossom water (or orange juice)
• 1 tbsp good-quality balsamic vinegar
• 1 tbsp maple syrup
• Pinch of sea salt and freshly ground black pepper

Method

1. Slice each peach half into 3 wedges. Toss with olive oil, salt, and pepper.
2. Heat a griddle pan on high until very hot. Grill the peaches about 1 minute per side to get nice char lines. Let cool.
3. Whisk together all dressing ingredients. Taste and adjust seasoning.
4. On a serving platter, layer the cooled peach slices, endive, watercress, baby chard, and speck.
5. Drizzle with dressing—just enough to coat, not drench.

オットレンギ流：桃のロースト＆生ハムのサラダアペロ

シンガポールの図書館アプリ、Libbyで見つけたレシピ本より。
オットレンギさん（昨今の中東料理ブームを牽引される、イスラエル生まれの英国人シェフ）のレシピで、楽しいアペロ。
ローストした桃が刺さったのと、エンダイブ＆生ハム、フランスからのお土産食材を２つもカバーしてくれているのが決め目でした。
ドレッシングのレパートリーを増やしたい今日この頃の気分ともマッチし、これはトライしてみたい！とわくわく✨

レシピ覚書

材料：
桃 2個（半割または厚めスライス）
生ハムまたはスペック 4〜6枚
エンダイブまたはチコリ、ベビーリーフなど

ドレッシング：
オレンジ果汁 大さじ2
メープルシロップ 大さじ1
オリーブオイル 大さじ1
バルサミコ酢 小さじ1

塩・こしょう 少々

作り方：
フライパンで桃をオリーブオイルと共に軽くグリル
ドレッシングを混ぜて準備
野菜＋桃＋生ハムを盛り付け、ドレッシングを回しかけて完成

フルーティーなまろやかさ＆生ハムの塩気が程よく、酸味の増したピノグリージョとの相性も絶妙で、楽しいマリアージュでした✨