This is a recipe I came up with on the fly, which should surprise no one. We were throwing a dinner party. The main dish was kind of heavy, and some of the vegetable dishes were a little strongly-flavored too. I wanted to have a salad that was light on the palate with a clean, refreshing taste. Including peaches was an added bonus. That was the entire thought process that went into this salad. A few people were a little surprised to see peaches on the salad, since it was a little early for peaches. The fact that the peaches were a little early actually suited my purposes perfectly. They were still a little hard - ripe enough to taste good, but young enough to stay firm and not disintegrate under the knife. I left the skin on for color and for added crispness. For the dressing, I mixed the leftover garlic oil from the Andalusian mushrooms recipe - there was no reason to let it go to waste, after all, and it tasted great.
Green Salad with Peaches (serves 8; approx. cost per serving unavailable)
1 large container of mixed greens, washed
4 very firm peaches, washed and thinly sliced
1/2 cup pitted Kalamata olives
1/4 cup garlic-infused olive oil
1/4 cup rice vinegar
- Put the greens in your serving bowl.
- Add the olives and mix well.
- Arrange the peaches on top of the salad.
- Whisk the oil and vinegar together.
- Pour the dressing over the salad and serve.