August 3, 2011 2 Comments
The long-awaited peach & blueberry salad recipe. Use your best judgement on how much salad to make. First, the dressing.
(I doubled this for when we had company for dinner and made it the day before–if the olive oil solidifies, just let it sit out and warm up a little while before you need to use it. This is a modified version of Deborah Madison’s lime and fresh mint vinaigrette recipe from Vegetarian Cooking for Everyone)
- 1 tsp grated/minced lime zest
- 2 tbsp fresh lime juice
- 1/4 tsp salt
- 5 to 6 tbsp olive oil (I wouldn’t use anything heavier than that; if you want less flavor, use light olive oil or sunflower oil)
- 2 green onions, including an inch of the greens, thinly sliced
- 2 tbsp chopped fresh mint
- 1/2 of a Serrano chili, sliced into thin rounds, including seeds (you want it hot! Also, don’t hesitate to add more if you want it zingier)
Combine the lime zest and the juice with the salt, then whisk in the oil. Stir in the onions, mint, and chili.
- Greens (we used spinach and romaine; arugula would be perfect but we couldn’t find it readily)
- 1 medium peach, diced (or more, depending on how much salad you’re making)
- Handful of blueberries (try to be even about the peach to blueberry ratio)
- Lime-mint-chili vinaigrette to taste
- 1/4 to a 1/3 o f a cup sliced almonds
- Crumbled fresh goat cheese to taste
Chop or tear the desired amount of greens to serve everybody. Dice the peach(es) and add to the salad, along with the blueberries. Pour lime-mint-chili vinaigrette over salad and toss in order to coat everything. Add almonds and goat cheese, then serve.