Am experiencing a twinge of sadness given that Labor Day has come and gone. I love the summer. I particularly love the summer when I’m at the beach. I particularly love the summer when I’m at the beach and floating somewhere in Mediterranean waters. Why don’t I live near the beach?
Oh summer, it’s my favorite time of year. Summer is not over quite yet. It’s still hot and humid here in D.C. (although, no beach in site). Nonetheless, peach season is in full swing. Peaches galore. Ahh, summer…
Do you have any favorite peach recipes? Sweet? Savory?
This is a delectable little summer salad of grilled peaches.
I’ve made several slightly different iterations of this salad. I love the addition of speck, a lightly smoked cured ham; prosciutto or Serrano ham works well if you can’t find speck. Bitterness from endive, radicchio, or other chicories, and pepperiness from the arugula balance the sweetness of the peaches.
I love fresh mozzarella (perhaps, smoked mozzarella), burrata, a goat’s milk chevre, or even fresh ricotta. Basil, Thai or Italian, lends a fresh element.
The dressing — walnuts in a mixture of walnut oil, olive oil, and white wine vinegar — adds a unique twist.
Serve with slices of grilled wholegrain, country bread brushed with olive oil and grubbed with garlic. For my D.C. friends, have you checked out this spot? They have a very nice selection of breads.
Stay in the moment. Summer’s not over just yet…
The yellow, more squat peaches are donut peaches (also known as Saturn peaches). They have a tropical note and taste like a cross between a peach and a mango.
Grilled Peach Salad with a Walnut Dressing
This is just a guide, add as little or as much as you like of the following ingredients:
Peaches, sliced into wedges
Extra virgin olive oil
Handful of endive, radicchio, or chicory leaves (or mixture of)
handful of baby arugula leaves
Basil, Thai or Italian, leaves
Thinly sliced serrano ham, prosciutto, or speck, torn into bite-sized pieces
Mozzarella, fresh, smoked or Burrata, torn into bite-sized pieces
Red onion, thinly sliced (optional)
Walnut dressing (Recipe to follow)
Sea salt and freshly ground black pepper
Heat up a grill or grill pan. Brush the peaches with olive oil. Season with salt and pepper. Grill a few minutes per side until golden and warmed through.
Assemble the grilled peaches on a serving plate or bowl, along with the rest of the salad ingredients. Toss with the walnut dressing. Season with salt and pepper.
Serve with slices of wholegrain, country bread, brushed with olive oil and grilled. Rub the grilled bread with garlic.
1/2 cup shelled walnuts
1 tablespoon white whine vinegar
3 tablespoons walnut oil
1 tablespoon olive oil
sea salt and freshly ground pepper to taste
Dry roast the walnuts in a skillet, stirring frequently for a few minutes until golden. Remove from the pan and roughly chop. Whisk together the vinegar, walnut, and olive oil. Mix in the chopped walnuts. Season with salt and pepper.