Wednesday, July 23, 2008

Recipe: Grilled peach salad

In the spirit of using what's in season, I've been on a kick of trying to use peaches for more than just snacking. This week I turned to my recipe bible once again and found a recipe for a grilled peach salad.

From Food and Wine:

Tomato, Radicchio and Grilled-Peach Salad with Basil Oil

TOTAL TIME: 30 MIN
SERVES: 6
Portland, Oregon, chef Gabriel Rucker of Le Pigeon (an F&W Best New Chef 2007) swears by the heirloom tomatoes from Viridian Farms (viridianfarms.com). Here, Rucker arranges the tomatoes under a salad of sweet grilled peaches with radicchio and tangy feta cheese.
ingredients
  • 1 1/2 cups lightly packed basil leaves
  • 1/4 cup plus 1 1/2 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • 4 small peaches, peeled and cut into 2-inch wedges
  • 1 tablespoon fresh lemon juice
  • 1 small head of radicchio, cored and thinly sliced
  • 1/4 cup thinly sliced red onion
  • 1/2 cup crumbled feta cheese
  • 2 large tomatoes, thickly sliced
directions
  1. In a saucepan of boiling salted water, blanch the basil until just wilted. Drain the basil, run under cold water, then squeeze dry; transfer to a blender. Add 1/4 cup of the oil and puree; season with salt and pepper.
  2. Preheat a grill pan. Toss the peaches with 1/2 tablespoon of the olive oil and season with salt and pepper. Grill over high heat, turning once, until the peaches are lightly browned, 3 minutes; let cool. Transfer the peaches to a bowl. Add the lemon juice and the remaining 1 tablespoon of oil and toss. Add the radicchio, red onion and feta, season with salt and pepper and toss.
  3. Arrange the tomatoes on a platter and mound the peach-and-radicchio salad on top. Drizzle the salad with the basil oil and serve immediately.
I'm not a huge fan of radicchio, but the bitterness was a nice counter-point to the grilled peaches, which were oozing with sweet juices. Better yet, the salad was colorful and looked great on the plate. The peaches stuck a bit to the pan, so I'd up the amount of oil used next time, but otherwise, it's a simple way to use summer's produce.

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