A simple lunch salad recipe highlighting seasonal cherries and peaches along with pistachios, sugar snap peas and a rather special fat-free and fruity dressing. Add crumbles of goat’s cheese or cashew ricotta for a yummy, creamy tang.
Before the stone fruits season completely leaves us, I thought I would just nip in quickly to post a simple and elegant salad recipe that highlights two summer faves – cherries and peaches. As with most fruits at their succulent best, devoured whilst in a bath – or by the kitchen sink if you are boring – is the way to go. But when I am jaded by yet another juicy, sunset-stained peach or paper bag full of shiny crimson cherries, I almost always pop them in a salad. And even make dressing from them. This last way with fruit is a great way to use slightly “over” specimens, or even ones that have taken a tumble off the countertop. Oops!
The peach dressing I make week in and week out during their season, blitzing the peaches, skin on, with a little apple cider vinegar, some Dijon mustard and a little seasoning and water. No oil; it doesn’t need it to get that unctuous texture that all good dressings have, but add some fruity extra virgin olive oil if you wish. The taste of this dressing is so utterly fantastic that I’m sure you will make variations of it with other seasonal fruits – strawberry is lovely, as is raspberry. I made a peach and raspberry version for this White Nectarine and Pecan Salad.
To make this light but balanced salad even more satisfying, top with little nuggets of best goat’s cheese or cashew ricotta. And serve with hunks of fresh, crusty bread or – my favourite – these crispy fennel seed flatbread crackers.
Crossing my fingers that you like this very easy, summery salad recipe. I don’t normally give you such an easy ride, with both recipe and preamble carrying on a bit. But I have just been on holiday and thought I would give you one too: from reading a very long post. 🙂
I will be back later in the week with a special photo-heavy post on my utterly heavenly trip exploring the windswept and wildly beautiful Scottish Outer Hebrides. If you follow me on Instagram, Facebook or Twitter you might have caught some of my over-awed posts and Instagram Stories on this scenic string of islands. I really did fall in love. Although the weather was unusually mild and sunny, even in a more typical gale, punctuated by nails of rain dashing down, I think I would still be pretty smitten.
Just as I am rather smitten with this pretty salad. 🙂
Cherry, Pistachio and Pea Shoot Salad with Peach Dressing
A simple lunch salad recipe highlighting seasonal cherries and peaches along with pistachios, sugar snap peas and a really rather special fat-free and fruity dressing. Add crumbles of goat’s cheese or cashew ricotta for a yummy, creamy tang. xx
Small bag of pea shoots (about 50g), washed and spun dry OR rocket/arugula
1 ripe peach or nectarine
20 firm ripe cherries
50g raw pistachios removed from shell
Handful of sugar snap peas, strings removed and ends snapped
Fennel fronds or dill fronds, to taste
Tarragon leaves, to taste
A dozen or so small fresh mint leaves
Goat’s cheese or cashew ricotta, optional
1 peach or nectarine, stoned removed and flesh roughly chopped
1/2 tsp Dijon mustard
1 tsp finely chopped tarragon (optional)
3 tsp apple cider vinegar or white wine vinegar
Salt and pepper to taste
A little water to thin as needed (but do keep the dressing creamy!)
1. To make the salad, slice the peach into thinnish segments; stone the cherries either with a de-stoner or with a small paring knife and halve; slice the sugar snap peas on the diagonal, and rub the skins from the pistachios if they are present. I soak the pistachios in hot water for a few minutes to make the skins slip off more easily. Pop the pea shoots into a wide serving bowl or over two plates and top with all of the salad bits, tearing in the fennel fronds, tarragon and mint. Add the cheese if using.
2. For the dressing, add the chopped peach to a small food processor bowl/mini chopper, along with the mustard, chopped tarragon, vinegar and a pinch each of salt and pepper. Blitz until smooth, adding a dribble of water to make a thick but pourable dressing. Spoon the dressing over the salad. Serve with crusty bread or these crispy fennel seed flatbreads.