Lela Loren didn’t know a garlic press from a potato peeler until she faked her way into a cooking job on an Alaskan fishing boat at age 19. If not for her foodie brother, Daniel Sharp (now a chef for NYC’s trendy Meatball Shop restaurants), she would have been sunk.
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“Every 5 days, we’d come back into port, and I’d call him so he could explain how to do things,” recalls the actress, who plays tough prosector Angela Valdes on Starz’s Power (Saturdays, 9 p.m.).
These days, she’s a pro at whipping up dishes such as grilled peach arugula salad. “It’s great for a dinner party because you can make it quickly,” noted the single L.A.-based star, 35. The only snag: Her old pals are a bit hungrier since she started filming the crime drama in NYC two years ago. “When I was unemployed, I hosted lots of dinner parties,” she says. “Now I have time to make a pot of soup for the week — if I’m lucky!”
Lela Loren’;s Grilled Peach Arugula Salad with Burrata and Prosciutto
Credit: Courtesy of Lela Loren
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Grilled Peach Arugula Salad with Burrata and Prosciutto
Ingredients:
1 tbsp grape-seed oil
2 peaches, halved and pitted
1 cup balsamic vinegar
4 cups arugula
3 tbsp extra-virgin olive oil
6 thin slices prosciutto
8 oz fresh burrata
Sea salt and freshly ground black pepper
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Directions:
1. Preheat grill to medium. Brush grill with grape-seed oil. Place peaches away from direct heat. Grill about 5 minutes; cool and slice.
2. In a small saucepan over medium heat, bring balsamic vinegar to a boil. Reduce to a simmer and stir until liquid is reduced by half; cool.
3. In a shallow platter, toss arugula with olive oil. Arrange peaches, prosciutto, and dollops of burrata on arugula. Season with salt and pepper; drizzle with reduced balsamic. Serves 4.
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