Peaches + green salad = ?
I need to prepare a largish salad and I want to use peaches and gorgonzola. Any ideas about other ingredients? Sliced radishes?
Some online recipes talk about grilling the peaches, which sounds divine, but that won't work in this case. I might wait to add the peaches until right before serving though.
I would probably use a light vinaigrette made with perhaps a fruit vinegar. (Not cider vinegar.) I could of course add the gorgonzola to the salad dressing.
I could add nuts to the salad, but I wonder about an unexpected ingredient. Any ideas?
Something crispy/crunchy, like jicama or kohlrabi.
If you do nuts, maybe slivered almonds.
I wouldn't do a fruity dressing, rather, something simple and clean, like a champagne vinaigrette to let the ingredients shine.
Most would choose toasted walnuts to go with the salad ingredients you have so far; however, I'm of the mind that pecans go better with peaches and I'd use them instead. As far as the dressing, if you have some peach jam, I'd use it to make it a fruity vinaigrette using champagne or white wine vinegar. I agree with your thought to add the peaches just before serving, especially as you're not grilling them.
I've made this salad before with peaches & gorgonzola. Peaches & peanuts area a natural pairing. I'd dry toast the peanuts in a non stick skillet; add some butter & brown sugar; once the brown sugar melts, toss in the nuts to coat then toss them in some grated orange zest, dry mustard, powdered ginger, cinnamon, cumin, black pepper, and kosher salt. Turn out onto a parchment lined dish to dry then use in your salad as a garnish. When I made this salad, I used a peach balsamic vinaigrette. I actually cheated and roasted a couple of peaches in the oven then used bottled balsamic vinaigrette in the blender until smooth with the peaches.
I'd use a mix of spring greens including arugula, which balances with the sweetness of the peaches. I've also made this using pecans instead of peanuts.
I'm afraid the gorgonzola may overwhelm fresh peaches.... Would you do a goat cheese instead? Still some funk but less of a palate killer...
Sliced fresh peaches add at the last minute. I would add fresh basil, sliced daikon, cucumber, jicama, arugala, chopped almonds or toasted sunflower seeds, a black pepper white basalmic vinegrette.
Had this at a restaurant last week:
Plenty of thinly sliced nectarines
Some thinly sliced lemon cucumbers
Slivers of sweet onion
Tossed with a (lemon?) vinaigrette
With a big slab of crispy pork shoulder (warm and falling apart tender) on top.
You guys are great! Thanks for the ideas. I do like toasted pecans and I happen to have some frozen from last Fall; all I have to do is thaw and toast. What a nice treat. I do think a little crumbled gorgonzola, or a blue cheese, would work with the peaches. I try not to do sweet dressings because many of us are watching sugar. But I do make a nice light vinaigrette using white balsamic vinegar. Perhaps subbing a champagne vinegar would be a treat. I also like the crunchy veggie idea, and if I spot any lemon cucumbers I will buy. I haven't messed with jicama in years. I'll give that a thought. But I am also intrigued by using pancetta.
All good ideas. Thanks a bunch.
I'll add panzanella to your suggestions. I had a variation with grilled peaches in Oakland earlier in the year.
I actually made my salad yesterday, and it turned out very nicely. I used WF Gorgonzola crumbles to make a recipe I found on the net for Gorgonzola dressing. I layered the salad, put chopped peaches on the top of the greens, and drizzled the dressing over the top. The dressing mellowed for a couple of hours in the fridge and the flavor was outstanding. I think I would add a bit more of the Gorg to the dressing, but this recipe was a standout.