Thursday, September 1, 2011
Peaches, much like strawberries, have an amazing ability to swing both ways. From dinner to dessert that is. They make a mean pie and are equally at home in a salsa or on the grill along side a steak. This dish marries the sweet peaches with savoury salad fixins and a healthy, happy union ensues. We got crisp, cool romaine lettuce and cucumbers, juicy peaches and bitter, peppery watercress all tossed in a pungent, shallot studded balsamic vinaigrette. All I'm trying to say is, peaches too, make a bangin' salad.
Peach & Watercress Salad
Origin: Jaime, Impeccable Taste
Notes: Please, I urge you, if you are a lover of dairy, dot this salad with crumbled goat cheese. It will be a fantastic addition. Toasted, slivered almonds are also great with this combo.
1 head romaine lettuce, chopped into 1 inch strips
4 Lebanese cucumbers or 1 English (seedless) cucumber, chopped into bite sized pieces
4 large, ripe but firm peaches, sliced
1 bunch watercress, trimmed, leaves and tender stalks only
1/4 balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1/4 cup olive oil
2 tablespoons shallots, finely chopped
salt and pepper
Prepare the dressing. In a small bowl, whisk together the balsamic vinegar, Dijon, honey and a pinch of salt and pepper. Slowly drizzle in the olive oil, whisking constantly to emulsify. Add the chopped shallots, stir and let stand at least 10 minutes before serving, or cover and refrigerate until ready to use.
Prepare the Salad. In a large serving/salad bowl, layer the romaine lettuce, cucumber, peaches then watercress. Drizzle with dressing, toss and serve immediately. Serves 4.