September usually feels like a hard month. Everyone is back from holidays and lots of people suffer the dreadful summer post-holiday sadness. Other people come back with lots of energy and start the new season with enthusiasm. I'm one of those. I like to see the month of September like a opportunity to start over new projects, launch ideas and accomplish goals that we don't get to do or feel lazy about the rest of the year.
This salad has been in my "recipes to publish" notebook since the start of summer and I didn't want the season to be over before I post it. There are still a couple of weeks ahead before the fall officially arrives and we close up the fresh recipes season. So before that occurs here's an idea to cheer up your salads using seasonal fruit.
Peaches taste so good when they are grilled whether they are done in the bbq, oven or over a grilled pan, like I've done this time.
So to start the month and get back to our routines with less suffering, here's a simple and handy recipe. Perfect to make in advance and bring wherever you like.
INGREDIENTS:
- 1 romaine lettuce and some arugula
- 3 ripe peaches
- Some pecans, chopped
- Dry basil, oregano and parsley
- 3 bread slices
For the dressing:
- 2 egg yolks from organic eggs
- 1 can of anchovies preserved in olive oil (we'll use about 7-8)
- 1 TBSP Dijon mustard
- 1 small garlic, peeled
- 3 TBSP lemon juice
- 1/2 cup extra virgin olive oil
- Salt and black pepper
PREPARATION:
- We first make the croutons so they have time to cool.
- Cut the bread with your hands into small pieces, place them in a bowl and drizzle some olive oil and sprinkle some parsley and salt.
- Warm a pan to medium-high heat and once is hot sauté the bread until golden and roasted.
- Place in a plate over some absorbent paper until they cool completely.
- Wash and dry the peaches. Cut them into small wedges and put them in a bowl with some olive oil. Sprinkle some oregano and basil and mix with your hands.
- Heat a grilled pan to medium-high and place the peaches. Turn them so they get golden on both sides. Take out and allow to cool. You can also serve them while they are a bit warm.
- Now we make the dressing. Mash the garlic and the anchovies with a mortar and a pestle until you get a paste. Add the mustard and the lemon juice and stir.
- Pour into the bowl or pot you will be using to blend. I use the hand blender and a vase.
- Add the eggs and then the olive oil gradually while you keep blending and you get a creamy and even texture.
- Serve the lettuce, some arugula leaves, the croutons, some chopped pecans, a few grilled peaches, drizzle some caesar dressing, mix and done!
No comments:
Post a Comment