Recipe: Senate’s Grilled Peach Salad

Senate's grilled peach salad
Senate’s grilled peach salad

Photograph by Jeremy Kramer

(Serves 4)

2 ripe peaches, halved and pit removed (Chef’s tip: Use peaches when they’re at the peak of flavor in the summer. You can substitute nectarines or any stone fruit in season.)
1 Tbsp. olive oil
6 cups of your favorite greens, hand torn
8 slices of applewood smoked bacon, chopped and cooked crisp
6 oz. buttermilk tarragon dressing (recipe below)
8 oz. goat cheese, crumbled
Salt and pepper to taste

Toss peach halves in olive oil. Place on hot grill cut-side down. Grill two minutes on each side. Remove from heat. Chop. Add chopped peaches to lettuce along with crispy bacon and dressing. Divide among plates. Sprinkle with crumbled goat cheese. Season with salt and pepper.

Recipe: Buttermilk Tarragon Dressing
(Yields 2 cups)

20 sprigs fresh tarragon, leaves removed
1 1/2 cups buttermilk
1 cup mayonnaise
salt and pepper to taste

Purée tarragon, buttermilk, and mayonnaise in a blender. Season generously with salt and pepper.

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