Summer is in full effect and this blaring heat calls for refreshing salads. I whipped up yesterday after scoring a bounty of ripe peaches. What’s better than straight up peaches — pickled peaches! It adds the perfect tang and acidity to a crunchy, salty, and sweet salad. Enjoy!
1 small head red lettuce, washed and torn
1 large peach, pitted and sliced
1 lime, juiced
1 red chile pepper, diced (jalapeño or fresno)
1 cup assorted grape tomatoes, sliced
1/4 cup roasted pepitas
1/4 cup grated sheep’s milk romano cheese
1 t sea salt
2 T extra virgin olive oil
2 T champagne vineager
1 T dijon mustard
1 large shallot, minced
large dash hot sauce (pick your favorite)
sea salt and fresh black pepper to taste
Place your sliced peaches and chili pepper into a bowl and cover with salt and lime juice (you can substitute vinegar if you don’t have lime). Mix well and let pickle for 5-10 minutes.
Whisk your salad dressing and set aside. Place your lettuce, tomatoes, and pepitas into a large salad bowl. Drain the excess lime juice from you chili and peaches, and add to the large bowl. Toss with salad dressing and sprinkle with cheese. Boom!