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.
Fennel Seed Crackers – so easy and so good!
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 DressingServings: 2
Difficulty: very easy
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
- 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