Peach and Pecan Salad

July 27, 2010 § 2 Comments

As a rule, I am starving by the time I get home from the Dupont Farmer’s Market on Sundays. This past one was certainly no different, except that I was feeling slightly virtuous, and maybe a little nostalgic for my Sweetgreen free salad days.

My seemingly superfluous purchase of the Toigo peaches came into action when I remembered Sweetgreen’s recent blog post about their seasonal salad featuring peaches.  I had the romaine from New Morning Farm, found a bit of cheese and some leftover london broil from a weeknight dinner, and suddenly lunch was formed.

This uses 3 of my market purchases (romaine, basil, a peach), some pantry staples, and leftovers. Throwing out leftovers gets crazy expensive.  Find ways to reintegrate them into your meals so its not boring. Steak or chicken on salads or in pasta is an easy way to use it up.

I realize many of you will think a recipe for a salad is a total cop out, but before I worked at Sweetgreen I was a hopeless salad disaster.  I could cook and bake, sure, but when it came to constructing a simple salad, everything ended in tears and me cursing the poor decimated greens. So for all you salad disasters like me out there, this recipe is for you.

Peach and Pecan Summer Salad

1 small head romaine lettuce

1 firm yellow peach (Toigo Orchards)

3-4 oz London broil (or any kind of protein really, if using at all)

1 small handful pecans (not local, but have a huge bag in my freezer from last year. can’t let them go to waste.)

1 small knob goat cheese

4 big leaves of basil (I used the free purple basil I got from Tree and Leaf)

4-6 leaves mint (I picked this from the growing-like-a-weed mint patch at my church. super frugal.)

1 tbsp extra virgin olive oil

1 tsp white balsamic vinegar

Salt and Pepper

In a big salad bowl, whisk together the olive oil and white balsamic.  Chop the romaine, wash well and dry in a salad spinner. Add the romaine on top of the dressing in the bowl (layering it this way will keep the salad from getting soggy).  Put the pecans into a dry skillet and toast for 3 minutes, being careful not to let them burn. Roughly chop the pecans, let cool a bit, and add to salad.  Slice the peach into wedges and add to salad. Chop basil and mint together into small pieces and add to salad. If using, cut steak into bite size pieces and add to salad. Add a big pinch of salt and pepper.  Toss all together gently when ready to eat. (If you are making this in advance, keep untossed until ready to eat.)

Enjoy with a glass of cold rosé wine- like perhaps Saint Roch Les Vignes from Côtes de Provence.  Its available at my favorite wine store in DC, A.M. Wine Shoppe on 18th St and Wyoming in Adams Morgan.


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