A delicious way to enjoy the delights of summer, with rust-red salad leaves, redcurrants and peaches all bursting with vitamin C. The addition of crostini with creamy brie makes this a satisfying salad to serve as a light lunch.
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1 large radicchio, separated into leaves
50 g rocket
50 g watercress leaves
8 radishes, sliced
3 large ripe peaches, stoned and cut into thick slices
¾ cup (125 g) redcurrants or blueberries
2 tablespoons olive oil
2 teaspoons balsamic vinegar
¼ cup (25 g) hazelnuts, toasted and roughly chopped
1 small French bread stick, trimmed and cut into 12 slices
To make the crostini, preheat the grill to medium. Lightly toast the bread slices on both sides under the grill. Top each toast with a slice of brie and cook under the grill until the cheese has melted and is just bubbling. Set aside.
Combine the salad leaves in a large salad bowl. Add the radishes, peaches and about 2/3 cup (100 g) of the redcurrants or blueberries.
Put the remaining redcurrants or blueberries in a small bowl, add the oil and, using a fork, lightly crush the fruit. Stir in the vinegar and season to taste.
Pour the dressing over the salad and toss together well to mix. Scatter with the toasted hazelnuts and arrange the brie crostini on top. Serve immediately.