Dan’s
Fresh Produce in-house
Chef
Gregg
Prawdzik
Servers 4 people
‘Tis the
season for stone fruit. Here is a GREAT combination for
an elegant, yet simple, salad.
1 large head butter lettuce, red if you can find it.
2 yellow peaches, not fully ripe, firm to the touch
1 tsp olive oil
8 oz blue cheese (try Point Reyes Blue)
4 oz sour cream
4 oz buttermilk
1 tsp Calvados, or Brandy (optional)
1 tbsp chives, small chop
Salt and pepper to taste
MISE EN PLACE:
Heat grill on high. Cut peaches in half and remove seed.
Add oil and season with salt and pepper. Set aside for
30 minutes to marinate and grill just enough for the
nice grill marks. (If you have smoke chips, add these
during the grilling process for smokey flavor on the
peaches. You’ll see!) Remove from grill, drizzle
with Calvados or Brandy as you wish and allow to cool.
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Wash lettuce and pull leaves apart, but keep
whole and crisp in the refrigerator until plating.
Break blue cheese into small pieces and place in bowl.
Using a wisk, blend into the blue cheese sour cream and
buttermilk. Add salt and pepper to taste. (Keep in mind
that blue cheese loves fresh ground pepper.)
ASSEMBLY:
Toss butter lettuce in a large bowl with a drizzle of olive
oil, salt and pepper. Plate lettuce leaves trying to
create a large rose-like display. Slice peaches into
bite-size crescent moons and arrange on top of the lettuce.
Drizzle with dressing and garnish with chives.
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