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
Equipment:
- Whisk
- 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.
I love salads any way I can get them and currently, we're on somewhat of a salad diet right now for dinner. Yours looks like something we'd snarf right down -- well, except for my almost 16-year-old who's getting tired of all the greens. The peaches are a GREAT idea for salads. Have you tried them grilled yet? They're amazing that way with some lime and steak. Okay, I'm off to check out your mushroom recipe...
Posted by: kellypea | May 29, 2008 at 12:30 PM
Beautiful!!! You truly have an eye for colour.
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