With a salad recipe this crowd-pleasing, you’ll be ready for the sunny season in no time! Plus, this homemade mayo dressing infused with coffee is sure to become your new go-to condiment. Its secret ingredient? Van Houtte® Original House Blend coffee.
Infuse coffee in vegetable oil for 12 hours at room temperature.
Filter coffee-infused oil through a coffee filter for 2 hours. Discard coffee.
Mix egg yolk with mustard and create mayonnaise by adding coffee-infused oil in a thin stream, whisking constantly. Add vinegar to dilute mayonnaise and a bit of water if mixture is too thick.
Set BBQ to maximum temperature.
Cut peaches in half and remove pits.
Put rosemary leaves in brown sugar, crushing leaves well to flavour sugar.
Sprinkle brown sugar mixture over peaches and cook 15 minutes on BBQ, turning regularly.
Prepare the plates: place prosciutto on bottom followed by peaches, arugula and pine nuts. Add coffee-infused mayonnaise dressing and a drizzle of olive oil. Serve.
- 1 tbsp. Van Houtte® Original House Blend ground coffee
- 1 1/4 cups vegetable oil
- 1 egg yolk
- 1 tsp. mustard
- 1 tbsp. white wine vinegar
- 4 ripe peaches
- 1 sprig rosemary
- 1 tbsp. brown sugar
- 16 slices prosciutto
- 2 handfuls arugula
- 1/4 cup roasted pine nuts
- Olive oil
Chef Sébastien Harrison-Cloutier
This Elliot Lake, Ontario native has made a name for himself working in some of Quebec’s top establishments, including Le Continental and Pas d’cochon dans mon salon. Today, he leads the kitchen at beloved Montreal restaurant, Grumman ’78, where he adapts his menu to the seasons and showcases the best produce Quebec has to offer.