Add this ode to summer to your weeknight menu, a plate filled with pops of flavor and color.
Makes about 5-6 1 cup servings
Ingredients
Vinaigrette:
½ cup freshly squeezed lemon juice
3 tablespoons fresh chopped dill
3 tablespoons fresh chopped chives
2 tablespoons fresh chopped cilantro
½ teaspoon onion powder
½ cup olive oil
1 cup champagne vinegar
1 tablespoon Kosher flake salt
1 clove fresh garlic, smashed then minced finely
Roasted peaches:
4 peaches, sliced thin
2 tablespoons honey
Salad:
6 cups chopped arugula or other summer greens (collards, swiss chard, watercress)
1 cup fresh green peas
1 cup ruby radishes, sliced thinly
½ pound fresh asparagus tips, cut about 2” long
For garnish:
Thinly sliced serrano chile
2-3 tablespoons radish, beet or broccoli microgreens
Shredded Parm
Directions for vinaigrette:
1. Place all ingredients in a food processor and process for 1 minute in short bursts.
2. Transfer to a clean bottle or mason jar and store in the refrigerator for at least two hours before using so flavors will have time to open up.
Directions for roasting peaches:
1. Preheat oven to 400 F.
2. Slice peaches, lay out flat on a parchment covered sheet pan.
3. Brush gently with honey.
4. Bake in oven for 10 minutes, or until honey begins to caramelize.
5. Remove and cool.
Directions for salad:
1. Wash, rinse and dry greens. Tear them a little to create bite size pieces, about 2-inch-by-2-inch pieces.
2. Toss with asparagus, peas, radishes and peaches.
3. Garnish with chiles, microgreens and parmesan.
4. Drizzle with vinaigrette and serve.
