I only eat peaches during the sultry summer months when I can get them fresh from the orchard via the produce stand. I just cannot eat peaches or any fruit from a can. It's mushy and metallic tasting. This farm stand meal is one of the salads in the new cookbook I'm working on focusing on enjoying salads for one on the good dishes.
By combining seasonal produce and herbs with different alcohol, oils, vinegars, proteins, nuts, and seeds you can keep your plate interesting and your palate excited all year long with healthy salads!
This selection showcases ripe juicy peaches, sweet corn, spring onions, fresh parsley, cinnamon basil, and a peach flavored Reisling. Throw in some crunchy texture with peppers, celery, and almonds and you'll be savoring this succulent stone fruit season!
Ingredients For Vinaigrette
1 medium peach (1/2 for vinaigrette and 1/2 for salad) Squeeze a little lime juice over the half that's going into the salad so it doesn't brown.
1 tablespoon cinnamon basil simple syrup (recipe follows)
juice from 1/2 lime
1 teaspoon white wine vinegar
1/4 cup peach Riesling (or other semi sweet Riesling)
1/2 tablespoon grape seed oil
2 pinches of salt and pepper
Ingredients For Cinnamon Basil Simple Syrup
1/4 cup water
1/4 cup granulated sugar
1/4 cup fresh cinnamon basil leaves
Ingredients For Salad
1 small ear of corn, roasted and removed from cob
1/2 teaspoon of olive or grape seed oil
salt and pepper to taste
Enough fresh parsley leaves to line the bottom of your salad bowl.
1/4 cup celery, sliced in 1/4 inch pieces
1/4 of a red bell pepper sliced in 1 inch strips
1 tablespoon of spring onion (I used the green part)
other half of peach, sliced
2 tablespoons almonds
a few leaves of fresh cinnamon basil snipped over top of salad
Directions For Simple Syrup
Add water and sugar into a sauce pan. Bring to a boil until sugar dissolves. Remove from heat and toss the cinnamon basil in. Allow to cool completely.
Directions For Vinaigrette
Place peach in blender and pulse a few times. Add next 4 ingredients. Pulse to combine. Pour in oil, salt, and pepper, and mix well. Chill.
Directions For Salad
Preheat oven to 400 degrees. Smooth oil, salt, and pepper over the ear of corn. Place in a small shallow baking dish. Roast for about 15 to 20 minutes until kernels are tender. Allow to cool.
Line bottom of your bowl or plate with parsley leaves. Layer the vegetables in. Add sliced peaches. Drizzle vinaigrette over everything. Top with almonds and herb.
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