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We have two weeks (longer if you’re lucky enough to live in sunny California) to smell the roses, ย soak up the sun, jump into waves, and grill, grill, grill! ย With peaches at their peak seasonal ripeness, we ย have easy access to the sweet and fuzzy stone fruit. ย Entire volumes have been writtenย on the search for the perfect peach. ย The warm, honeyed flesh of peaches abound this summer. ย So whileย it’s perfectly fine to eat them fresh, we decided to grill them. ย You can use any kind of meat (or none at all) but I like adding thin steak to fill the plate and make this salad a more substantialย meal. ย Grilling can beย done ahead of time or you can use yesterdays carne asada.
Grilled Peach Salad
Serves 4
Ingredients:
4 Ripe peaches, cut into wedges
5 Ounce bag of spinach
2 Large cucumbers, cut into 1/4 inch half-moons
1 Pound beef loin tri tip thin cut steak, grilled, sliced into thin strips
1/4 Cup lime juice
1 1/2 Cups sugar
1/2 Teaspoon salt
1/2 Teaspoon black pepper
1 Large garlic clove, minced
2 Teaspoons fresh ginger, grated
1/2 Cup extra virgin olive oil
2 Large shallots, diced
Procedure:
Preheatย grill. ย Place each peach slice ontoย your grill. ย You are just looking for grill marks,ย about 1-2 minutes each side. Allow to cool for a few minutes.
Combine peaches, spinach, cucumbers, and steak in a large salad bowl. ย In a mixing bowl, combine the lime juice, sugar, salt, pepper, garlic, and ginger. ย Slowly drizzle in the extra virgin olive oil and whisk to emulsify. ย Add the shallots. ย Dress the salad with the dressing just before serving to prevent soggy greens.
Note: grilling fruit can easily be done indoors with the help of a grill pan. ย Additionally, grilling large amounts of sliced fruit can be easily handled by using skewers, like shish kabob.
