Friday, July 16, 2010


If you don't like peaches, don't even speak to me. I mean it. There has to be something inherently wrong, like psychiatric diagnostic code kind of wrong with a person who doesn't like peaches. It's a great peach season here in Northern Virginia and I'm using them every chance I get. Sliced on cereal, mountain peach pie, or eaten unadorned with juice running down my arms. You should see me trying to lick the juice off my elbows.

I posted this a couple of months ago but it's worth repeating now that peaches are in season. I developed this recipe using fresh peaches in a tossed salad. You may not have thought of using peaches this way--I was inspired by my daughter-in-law Rachel who is a great foodie. If you like, you can even add cut-up grilled chicken for a perfect cold summer meal.

Salad With Curried Dressing and Peaches

¼ cup good quality olive oil
2 tablespoons orange champagne vinegar
1 tablespoon chutney
1 teaspoon garam masala (can substitute sweet curry powder)
1 ripe peach, unpeeled, chopped coarsely
1 small Persian cucumber, sliced thin
¼ cup dried cranberries
½ cup dried sliced bananas
2 tablespoons roasted pistachios
1 head lettuce—tender lettuce like butterhead or green oak
Handful of pea shoots

In mini food processor, mix olive oil, vinegar, chutney, and curry. Blend thoroughly.

In large bowl, gently toss lettuce and pea shoots with peaches, cranberries, cucumber, and bananas. Pour oil/vinegar mix over lettuce/fruit mix and toss. Top with pistachios.

Serves 4.

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