The Perfect Summer Salad
By Jessica_Gavin on August 14, 2012
Featured Member Post
I visited our local Old Towne Orange Farmers and Artisans Market in Orange, California. It was a beautiful sunny day and I was ready to be inspired for tonight’s dinner. My eye caught the bounty of stone fruit from the Mt. Moriah Organic Farms from Lodi. Initially I thought to make a peach crumble, however a friendly farmer suggested that it would be better to incorporate into a refreshing peach salad.
The farmer’s great recommendation inspired me to gather more ingredients from a few other vendors to complete my refreshing raspberry and roasted peach salad. I was immediately drawn to Mt. Moriah’s sugar white peaches and had to try one. The flavor was just like what you would expect from a peach, yet there was a lingering honey flavor that I absolutely loved.
- 6 peaches, halved
- 2 1/2 teaspoons lemon juice
- 2 teaspoons raspberry vinaigrette
- 1 teaspoon honey
- 1/4 cup grape seed oil
- 1/4 cup baby heirloom tomatoes
- 1/2 cup raspberries
- 1 cup julienne cucumber
- 1/2 cup micro arugula
- Set oven to 375 degrees F.
- Cut the peaches in half, very lightly coat in olive oil (to help with caramelization) and place on a baking tray with the cut sections cut side up.
- Slowly roast for 10 minutes. Remove the pan from the oven and lightly drizzle some honey on the cut side of the peaches, than return to the oven for approximately 10 minutes, or until the the peaches are tender and appear golden in color. Allow the peaches to cool and reserve.
- Peel than thinly slice the cucumber lengthwise (once I reached the seeds, I rotated the cumber and sliced the other sides). Julienne the sliced cucumbers the length of the cucumber so that you have long thin strips.
- Quarter the heirloom tomatoes and reserve.
- To make the dressing: In a bowl, whisk the lemon juice, raspberry vinegar and honey until honey is dissolved. Slowly add the grape seed oil and whisk until emulsified. Taste to make sure the dressing is balanced and season with salt and pepper as desired.
- In a bowl, add dressing to coat cucumber strips and arugula micro greens, then gently toss the heirloom tomatoes, than raspberries.
- To plate: Gently gather a portion of the salad into a nice bundle on place on plate. Add two roasted peach halves and garnish with some additional arugula micro greens.
The roasted peaches combined with the crisp and cool cucumber, sweet raspberries, fresh tomatoes and peppery arugula is a perfect light salad for a warm summer day.
For More: www.jessicagavin.com
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