Peach, Burrata, Proscuitto & Hazelnut Salad

Jul 7, 2014

Cary Bass_photograph_WikimediaThank you to Prospect Park Books for sharing a recipe from their new release, The Auntie Em’s Cookbook by Theresa Wahl, owner and chef of Auntie Em’s Kitchen in Eagle Rock.


This salad is a great alternative to a caprese. Peaches instead of the more common tomatoes sweeten things up a bit. The dressing makes more than you’ll need, so save it for your next salad—it’s a great all-around vinaigrette.


For the vinaigrette:
2 teaspoons minced shallot
1 teaspoon Dijon mustard
⅓ cup champagne vinegar
1 cup extra-virgin olive oil
1 teaspoon sea salt, plus more to taste
½ teaspoon freshly ground pepper, plus more to taste

For the salad:
6 cups wild baby arugula
⅓ cup Champagne vinaigrette, recipe below
1 large ball (1 pound) burrata cheese, sliced into 4 wedges
8 slices prosciutto, thinly sliced crosswise
2 very ripe peaches, cored and each sliced into 8 wedges
1 cup hazelnuts, toasted and roughly chopped

Music selection: Peach Kelli Pop and Redd Kross; to be enjoyed while preparing salad.

Combine shallots, mustard, vinegar, olive oil, salt, and pepper in a medium jar with a lid. Seal lid and vigorously shake until vinaigrette is emulsified.

In a medium bowl, toss arugula with ⅓ cup dressing. Divide arugula on 4 chilled salad bowls or plates and nestle a slice of burrata alongside each. Top each salad with ¼ of prosciutto, peaches, and hazelnuts. Season with salt and pepper to taste. Serve immediately.

Serves 4

Auntie Em Summer Salad_photo by David Kiang

Photo of summer salad (above) by David Kiang at David Kiang Photography
Photo of peaches (top right) by Cary Bass CC By-SA 3.0, Wikimedia 


Come enjoy the release of The Auntie Em’s Kitchen: A Musician’s Guide to Breakfast & Brunch with a cooking and tablescaping demonstration on the courtyard with Terri Wahl, owner and chef of Auntie Em’s Kitchen, which is located in Eagle Rock.

Theresa Wahl Presents and Signs The Auntie Em’s Cookbook
Sunday, July 13th, 4 p.m.
Vroman’s courtyard, 695 E. Colorado Blvd., Pasadena 91101
Free event
For more info, visit

AuntieEms Cookbk

Theresa Wahl, chef-owner of L.A. retro-hip hotspot Auntie Em’s Kitchen, showcases her simple and beloved recipes for breakfast, brunch, and dessert in a cookbook that celebrates seasonal and local flavors. Drawing inspiration from her past as a punk guitarist, Wahl pairs her recipes with a playlist, sharing her belief that food tastes better when there’s music in the kitchen. Rich with photography by David Kiang, “The Auntie Em’s Cookbook” takes American comfort food into the modern era with a relaxed style and a commitment to deep flavor.

Theresa Wahl is the chef and owner of Auntie Em’s Kitchen, a cafe and catering business in L.A.’s Eagle Rock neighborhood. In the 1990s, she was a singer and guitarist for the Red Aunts, an all-female punk band that toured the United States and Europe for a decade. Her travels inspired a love of hearty American home cooking, and when she retired from performing, she started catering gigs for bands and their crews. This led to the 2002 opening of her cafe, where she quickly developed a following for her comfort food and baked goods with a punk-rock edge. Wahl lives in Los Angeles, California, with two dogs and several chickens. (Official text)

Theresa Wahl


Auntie Em’s Kitchen, 4616 Eagle Rock Blvd., L.A. 90041. Restaurant hours: daily, 8 a.m.-7 p.m. Marketplace hours: Monday-Friday, 8 a.m.-7 p.m.; Saturday & Sunday, 8 a.m.-4 p.m. 323.255.0800.



Flintridge Books

Lyd and Mo Photography

Louis Jane Studios

Homage Pasadena