Peach And Nectarine Salad
2022-07-06 17:59:36
A seasonal salad only! Peaches and nectarines, roasted and raw, with almonds and mixed greens make this salad perfect for summer grilling.
- Ingredients
- 2 tbs (24gr) white granulated sugar (I use caster sugar)
- 4 peaches, halved and pitted
- 1 tbs (14gr) unsalted butter
- 4 nectarines, halved, pitted and cut intp 1/8 inch slices
- 2 tbs(30gr) finely chopped red onion
- 2 cups (1/2L) tender dandilion greens or arugula leaves
- 1/2 cup (13cl) chopped cilantro
- 2 tbs (28gr) freshly squeezed lime juice
- 1 tbs (14gr)mild olive oil
- sea salt & greshly ground pepper
- Aged balsamic vinegar or condiment for drizzling
- Extra Virgin Olive Oil for drizzling
- 1/4 cup (35gr) toasted slivered almonds
- Spread the sugar on a plate and coat the cut sides of the peaches with the sugar
- Heat a flat cast iron griddle or large cast iron skillet over medium high heat until sizzling hot.
- Add the butter and let it melt then add the peaches, cut side down.
- Cook until the peaches are well caramelized on the cut surface.- about 4 to 5 minutes.
- Transfer peaches to a plate
- `Combine the nectarines, red onion, greens and cilantro in medium large enough to fit the combined ingredients.
- Add a mix of the lime juice and olive oil, salt and pepper (taste first and correct if necessary) and toss the mixture in the bowl gently with the dressing.
- Mound the nextarine salad onto a platter and arrange the carmalised peaches around the perimeter.
- Drizzle with some balasmic vinegar, EV olive oil, sprinkle the almonds over the top and serve.
- Sometimes I have used Almond oil in the dressing instead of olive oil.
By Adam Perry Lang
Adapted from Charred And Sruffed
Adapted from Charred And Sruffed
Kitchen Detail https://lacuisineus.com/