Today we have a salad with three of my favorite items. Summer peaches are heavenly. My Home Depot peppers are multiplying madly. And burrata is a forever item in my fridge. Logically I put these three to work. Since it is to be a salad for three, I grill peaches and shishitos on my stove top grill. It is way too hot to stand outside in the burning sun.
Sliced peaches and whole shishitos lie atop a bed of baby arugula. I make a quick dressing with olive oil, balsamic vinegar and Dijon mustard. A ball of burrata is cut and scattered over the salad. The salad is covered with ribbons of dressing. Crab cakes and grilled eggplant is dinner...the salad is the crowning glory.
GRILLED PEACHES AND SHISHITO PEPPERS WITH BURRATA
Serves 2 as a light lunch and 3-4 as a side
2 Peaches
8-10 Shishito Peppers
1+2 tablespoon Extra Virgin Olive Oil
1 teaspoon Balsamic Vinegar
1/2 teaspoon Dijon Mustard
Kosher Salt- A large pinch for the dressing & 1/4 teaspoon for the salad
Ground Black Pepper for dressing and salad
1 cup baby Arugula
1 ball of Burrata
Heat an indoor or outdoor grill.
Cut peaches in half and remove the pit. Lightly oil peaches and place them cut side down on the grill. Grill for 4-5 minutes, them remove to a cutting board. When slightly cool, cut peaches halves into 5-6 slices.
Coat shishito peppers with oil and lay then on the grill, turning often. If you are using an outdoor grill, thread the peppers on a skewer and grill them till slightly blistered, 3-5 minutes. Take them off the grill. Cool.
Whisk 2 tablespoons olive oil, balsamic vinegar, mustard, salt and pepper till thick.
Scatter arugula on a plate.
Arrange peaches and peppers over arugula.
Cut burrata into bite size pieces and nestle them in the salad.
Season salad with salt and pepper.
Pour the dressing in ribbons over the salad and serve.
A glass of Stellenbosch Chenin Blanc is tart enough for crab cakes and peaches. Summer peaches are a short lived gift. I plan to be creative with then every other day.
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