Dana Treat – Treat Yourself
What Do You Do with Peaches?
Posted September 16, 2010
Salad
1 large ripe peach
3-4 small heirloom tomatoes, preferably different colors
½ lb. green beans, ends trimmed
¼ cup basil leaves, cut into thin strips
Dressing
1 small shallot
2 tbsp. champagne vinegar
1 tbsp. freshly squeezed lemon juice
6 tbsp. olive oil
Kosher salt and freshly ground black pepper
For the salad:
Bring a medium pot of salted water to boil. Add the green beans and allow to cook until slightly tender but with some personality, about 4 minutes. Scoop them into a large bowl of ice water. Once they are cool, drain well. (Can be made one day ahead. Wrap them in a clean kitchen towel and refrigerate.)
Cut the peach in half and remove the pit. Cut into thin slices and add to a salad bowl. Cut one of the tomatoes into thin slices and cut the others into wedges; add to the bowl. Add the basil and drizzle with dressing (you won’t need all the dressing.)
For the dressing:
Finely mince the shallot. Place in a bowl or in a glass jar with a lid (my preference when making dressing). Pour in the vinegar and the lemon juice. Add a large pinch of salt and a few grinds of pepper. Mix well. Drizzle in the olive oil and whisk or shake well. Taste and adjust seasoning as needed.
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