10 hours ago
Monday, July 19, 2010
I am obsessed with grilling peaches lately. I don't know why, but they take on a whole different taste and texture when they are grilled.
This fantastic summer salad is my new favorite in the repetoire. I could eat it everyday!
I tested it out a few different ways, changing the herbs, oils, and even peach grilling method, and I finally came to the best method, so I think!
First start by grilling peaches.
You don't have to make this salad, you can just snack on them like chips, they are so good!
I tried grilling 3 types of peaches, and found the white peaches to stand up best on the grill, the yellow ones fell apart easily.
First, make sure the peaches are not too ripe, almost one day before you would bite into them.
They should be firm, otherwise they will fall apart on the grill.
Make sure you are using a thin, metal fish spatula to make flipping the peach slices easy.
I used 1 peach per person.
Slice the peach into thin slices until you get to the pit.
Then turn the peach on the other side of the pit and continue to slice.
You will be left with the sides of the peach around the pit, which you are going to use for your dressing. Cut up the leftover peach pieces and put them in a chopper or food processor.
Drizzle a little oil (I used canola) over the peaches and grill on medium heat for a few minutes, turning only once. You should have nice grill marks, but keep an eye on them so they don't burn. Remove to a platter. You can make the grilled peach slices ahead and keep them wrapped in the fridge.
Dressing: (makes enough for 4 salads at least)
leftover peach pieces
1/8 of a red onion, cut up
1/4 cup fresh mint leaves
3 tbsp white balsamic vinegar
juice and zest of 1 fresh lime
1-2 tbsp of honey (depends on how sweet you like it)
1/8 cup olive oil (amount to be determined at the end by you)
Whiz everything, except the olive oil in the food processor. Taste before proceeding. You might want it a bit sweeter or more minty!
It should be a nice chunky apple sauce consistency.
Add olive oil until you have the consistency you like, about 1/8 cup, and pulse a few seconds.
Lay arugula or watercress on individual plates, and layer fresh bufala mozzarella slices, alternating grilled peach slices in between the cheese slices. About 3 slices of cheese and peach per person.
Place the peach and mozzarella layers on top of the salad and drizzle with the dressing.
Garnish with fresh mint leaves and a tiny bit of minced red onion.