Jul 14 2017

Pickled Peach Summer Salad

by Kathryn Budig

 

Pickled Peaches for the Win!

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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!

 

salad:

 

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

 

dressing:

 

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!

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