I have weird dreams. They say that’s a sign of a creative mind, right?
Last night I actually dreamed that I did so much decluttering in my kitchen that I had some empty cabinets. I mean, who dreams that? Anyone who knows me well knows that dreaming about organizing is somewhat out of character for me! But I digress.
What I really dream about is the perfect recipe; the perfect dessert made with wonderful ingredients, or a meal idea that will make my family cheer. I even daydream about new recipes.
I dream about things like a good, ripe, juicy peach. Not a wintertime peach, hard and barely fragrant and imported from who knows where. No, I dream of a local summertime peach, with soft, fuzzy skin and flesh that yields gently to the pressure of your fingers, and which smells unmistakably peach-y. Those peaches are gems of the summer, and as the season isn’t long, you must get as many as you can while you’re awake.
I have several favorite recipes that feature peaches, like my skillet peach cobbler, peaches and cream French toast casserole, and my simple and beautiful blueberry-peach galette,. How about peaches for lunch, though? They’re not just for decadent sweet recipes!
I had this simple, wonderful salad this past week at Bistrolls, a new sushi cafe that opened up on the square in downtown Tyler near where I work at KLTV.
Let me clarify: I had this salad TWICE this week at Bistrolls. I loved it. In fact, I want it again right now!
Bistrolls has good sushi, of course, and they even make great coffee. The surroundings are stylish and comfortable, and the people are friendly.
But it’s this salad. I will go back for this salad. The warm peaches are sweet and soft and contrast perfectly with the salty mozzarella they’re nestled up against and the crispy bacon which is sprinkled over the top of both.
Here’s the recipe for those of you who can’t get to downtown Tyler; I’m going to go make it and I suggest you do the same!
2-3 cups fresh organic mixed greens (would be fine with baby spinach or whatever you have)
3/4 cup grape tomatoes, halved
1 large or two medium fresh peaches, pitted and sliced into 1/2″ slices
3 oz fresh mozzarella, sliced (the soft, wet mozzarella ball you see in the dairy dept. or deli)
1 or 2 strips good bacon, fried, drained on paper towels and then crumbled
Wash and dry salad greens thoroughly. Place on salad plate.
Halve peaches, leaving skin on, and place on grill pan for stove top or on your grill in grilling basket or pan. Grill for a minute or so on each side. Peaches don’t need to char, just need to soften and warm all the way through. Remove from grill.
Slice mozzarella and peaches into 1/2″ thick slices.
Make a layer of peaches and mozzarella across the bed of greens, alternating so that the warm peach slices will soften the mozzarella slices.
Scatter the tomatoes over the salad, then sprinkle with all the bacon.
Serve with peach vinaigrette or your favorite dressing
You might want to try this peach dressing, from Localfoods.about.com:
- 1 medium yellow peach
- 3 Tbsp. extra virgin olive oil
- 3 Tbsp.red wine or sherry vinegar
- 1/2 tsp. salt
- 1/4 tsp. cayenne pepper (optional)
- Peel and pit one peach. Cut into chunks and place in a blender with oil, vinegar, salt, and cayenne. Whirl until smooth.
Makes about 1/2 cup.
I hope you enjoy this simple but delicious salad as much as I do. I think adding some grilled chicken or fish on the side would be a lovely light dinner on one of these hot summer evenings, don’t you?
Copyright 2013 Stephanie Hill Frazier. All rights reserved.