Sunday, June 29, 2014

Just peachy salad

Inspired by a macerated peach dessert prepared recently at the Charlottesville Cooking School, this salad is a delightfully fresh way to welcome summer.

It is at once tangy and a little sweet, but not enough to overwhelm the lettuce and other vegetables.

The avocado also gives it a rich mouth feel.

Just Peachy Salad
Serves 2

1 very ripe peach (skin should peel off easily)
6 basil leaves, chiffonaded
1 tablespoons nectarine vinegar
½ teaspoon raw sugar
½ avocado, diced
1 small seedless cucumber, sliced
½ head romaine heart. torn into bite-size pieces
2 mini red bell peppers, sliced into rings
Handful of microgreens such as mache or tatsoi, or sprouts
Fleur de sel or other tasty salt
2 tablespoons extra-virgin olive oil

Peel and de-stone peach; chop roughly. Add basil, vinegar and sugar and marinade for about 15 minutes in the salad bowl while you chop the rest of the vegetables. Add the avocado to the peaches and mix well. Then add the other vegetables, salt to taste, then pour on the oil. Toss until well coated, then serve.