Grilled Peach Salad with Marcona Almonds
With peppery arugula and a red wine vinaigrette, this salad would also be incredible tossed with smoked chicken.
Ingredients:
3-4 peaches, pitted and quartered
¼ cup plus 1 tablespoon olive oil
1 clove garlic, minced
¼ cup red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
½ cup Marcona almonds
3 cups loosely-packed arugula
1 cup crumbled Westward blue cheese
Sea salt and fresh ground pepper
Method:
1. Preheat the grill to medium heat.
2. Add the peaches to a large bowl, drizzle with 1 tablespoon olive oil and toss to coat. Grill for about 2-3 minutes, flesh side down, until peaches are slightly softened and have grill marks.
3. Meanwhile, make the dressing. In a small bowl, whisk together the garlic, vinegar, mustard, honey and remaining ¼ cup olive oil. Season with salt and pepper, as desired.
4. Gently toss the warm peaches in the dressing. Serve over a bed of arugula and sprinkle almonds and blue cheese over the top.
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Grilled Peaches with Almond Whipped Cream
Drizzled with honey and topped with toasted almonds, these peaches are simply stunning for dessert.
Ingredients:
4 peaches, halved
1 teaspoon melted butter
3 teaspoons honey, divided
2 tablespoons sliced almonds, toasted
â…“ cup whipping cream
½ teaspoon almond extract
1 ½ tablespoons powdered sugar
Method:
1. Heat a grill or grill pan over medium high heat.
2. In a small dish whisk together the melted butter and a teaspoon of honey. Cut the peaches in half and brush the melted honey butter on the cut side.
3. Place the peaches cut-side down onto the heated grill pan. Grill the peaches for about 2-3 minutes until softened and just slightly charred, and then remove and place them cut-side up onto a plate.
4. Using a stand mixer with the whisk attachment or a hand mixer, add the whipping cream, almond extract, and powdered sugar and beat the whipped cream until stiff peaks form.
5. To serve, spoon about a tablespoon of the whipped cream on top of each peach half, then sprinkle on the sliced almonds and drizzle on the remaining 2 teaspoons of honey.
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Grilled Peaches with Mascarpone, Pistachios & Balsamic Glaze
Peaches off the grill are a true summer delight—we particularly love this salty, sticky-sweet topping.
Ingredients
4 large ripe (but not overly soft) peaches, halved and pits removed
2 tablespoons balsamic vinegar
4 tablespoons brown sugar
2 tablespoons melted butter
2 ounces mascarpone or cream cheese
¼ cup powdered sugar
¼ teaspoon vanilla
2-3 teaspoons grapeseed oil (or other neutral tasting oil)
Handful of pistachios, lightly crushed
Method:
1. In a small bowl, whisk together vinegar, sugar and melted butter. Set aside. In another small bowl, combine mascarpone (or cream) cheese, powdered sugar and vanilla and beat with a hand mixer on medium speed until light and fluffy. Set aside.
2. Preheat grill over medium low heat. Gently brush each peach half with oil and place it flesh side down on the grill. Cook for 2-3 minutes. Use tongs to carefully rotate peaches a quarter turn and cook for another 1-2 minutes until the peaches are slightly softened and have grill marks. Remove and cool slightly.
3. When ready to serve, drizzle balsamic mixture over peaches and spoon a small scoop of cheese mixture into the hollow of each peach. Sprinkle with crushed pistachios.
Variations: Once you master the art of grilling peaches, the sky’s the limit! They are also wonderful topped with vanilla ice cream or Greek yogurt and a drizzle of honey.
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Grilled Corn Salad with Sweet Peppers
This warm salad is crisp and crunchy, boasting a wonderful smoky flavor from the perfectly-charred corn and peppers.
Ingredients:
4 ears sweet corn, shucked
2 sweet peppers, halved and seeded
2 ½-inch-thick onion slices
2 garlic cloves, minced
3 tablespoons heavy cream
2 teaspoons sherry vinegar
1 teaspoon chopped oregano
1 tablespoon finely-chopped chives
Sea salt and fresh ground pepper
Method:
1. Preheat a grill or grill pan over medium-high heat. Place corn on the grill rack; grill 20 minutes or until charred here-and-there, turning occasionally. Place in a large bowl; cover with foil. Leave in a warm location 10 minutes, then cut corn kernels off cobs, encouraging clusters to stay intact, if possible.
2. Meanwhile, place the peppers and onions on grill rack, and grill 4 minutes on each side. Remove from the grill and coarsely chop both the peppers and onions.
3. Combine the chives, cream, oregano, vinegar and garlic with a healthy pinch each of salt and pepper in a large bowl. Add peppers, onions and corn; toss gently to coat. Serve warm.
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Heirloom Tomato & Grilled Focaccia Bread Salad
The beauty of this summery salad is in its simplicity: Be sure to use good-quality olive oil and season generously!
Ingredients:
4 cups focaccia bread, cut into large cubes
2-3 heirloom tomatoes, sliced
½ cup basil-infused olive oil
¼ cup fresh basil leaves, thinly sliced
¼ cup freshly-crumbled chevre cheese
Sea salt and fresh ground pepper
Method:
1. Preheat a grill or grill pan to medium-high heat. Toss the focaccia cubes with about 2 tablespoons of the olive oil. Grill the bread cubes until lightly charred, turning frequently with tongs. (A grill basket works well for this if you have it; otherwise watch that you don’t lose the croutons down the grate!) Remove from the grill and reserve.
2. On a large platter, arrange the heirloom tomato slices and drizzle with the remaining olive oil, and season generously with salt and pepper. Garnish with the chopped basil, feta and grilled bread croutons and drizzle with another swirl of olive oil and, if desired, balsamic vinegar as well.
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Heirloom Tomato & Grilled Bread Panzanella
The beauty of this summery salad is in its simplicity: Be sure to use good-quality olive oil and season generously!
Ingredients:
4 cups Pain au Levain bread, cut into large cubes
2-3 heirloom tomatoes, sliced
½ cup good-quality olive oil
¼ cup fresh basil leaves, thinly sliced
¼ cup freshly-crumbled feta or goat cheese
Sea salt and fresh ground pepper
Method:
1. Preheat a grill or grill pan to medium-high heat. Toss the bread cubes with about 2 tablespoons of the olive oil. Grill the bread cubes until lightly charred, turning frequently with tongs. (A grill basket works well for this if you have it; otherwise watch that you don’t lose the croutons down the grate!) Remove from the grill and reserve.
2. On a large platter, arrange the heirloom tomato slices and drizzle with the remaining olive oil, and season generously with salt and pepper. Garnish with the chopped basil, cheese and grilled bread croutons and drizzle with another swirl of olive oil and, if desired, balsamic vinegar as well.
Variation: If you can find it, this salad is amazing topped with burrata cheese instead of the crumbled soft cheese!
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Charred Green Bean Salad
This simple, satisfying salad courtesy of chef Michael Symon always gets rave reviews!
Ingredients:
1 pound green beans, ends trimmed
Juice and zest of 1 lemon
1 clove garlic, peeled and grated
1 tablespoon Dijon mustard
2 teaspoons fresh oregano, finely chopped
â…“ cup olive oil
â…“ cup crumbled feta cheese
¼ cup sliced toasted almonds
Sea salt and fresh ground pepper
Method:
1. Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
2. Bring a large pot of salted water to a boil. Add the green beans and cook at a rapid boil until tender, 2 to 3 minutes. Transfer the green beans to an ice bath, then dry on a kitchen towel.
3. Add the green beans to a grill basket and place over indirect heat to char them slightly, about 5 minutes. You do not have to cover the grill. When they reach the char level you are looking for, transfer them to a serving platter.
4. Whisk together the lemon juice, garlic, mustard and oregano in a medium bowl. Slowly drizzle in the olive oil while whisking constantly, then season with salt and pepper. Pour the oregano vinaigrette over the green beans while still warm, then sprinkle with the feta and almonds. Serve warm or at room temperature.
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Grilled Fig Salad
These warm grilled figs are the perfect complement for summer salad greens.
Ingredients:
8 cups salad greens, such as this week’s Little Gem Romaine lettuce
4 figs
2 tablespoons balsamic vinegar
2 teaspoons dark brown sugar
Pinch ground cinnamon
¼ cup olive oil
2 teaspoons freshly-squeezed lemon juice
½ teaspoon Dijon mustard
Sea salt and fresh ground pepper
Method:
1. Snip the tiny stem end off each fig and cut in half lengthwise. Mix vinegar, brown sugar and cinnamon together in a medium bowl. Add figs and gently toss to coat. Let marinate while you preheat a grill (indoor or outdoor).
2. If necessary, coat your grill with a little olive oil. When ready, grill the figs, reserving all of the marinade in the bowl, for about 2 to 3 minutes per side or until grill marks appear. Do not overcook as the figs will become too mushy. Remove figs to a plate.
3. To the reserved marinade, add olive oil, lemon juice, mustard, salt and pepper, whisking well to completely incorporate.
4. Place greens in a large salad bowl. Toss with dressing, then divide among 4 individual serving plates. Place 2 fig halves on each plate of greens and serve.
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Grilled Apricots with Almond Whipped Cream
Drizzled with honey and topped with toasted almonds, these apricots are simply stunning for dessert.
Ingredients:
4 apricots, halved
1 teaspoon melted butter
3 teaspoons honey, divided
2 tablespoons sliced almonds, toasted
â…“ cup whipping cream
½ teaspoon almond extract
1 ½ tablespoons powdered sugar
Method:
1. Heat a grill or grill pan over medium high heat.
2. In a small dish whisk together the melted butter and a teaspoon of honey. Cut the apricots in half and brush the melted honey butter on the cut side.
3. Place the apricots cut side down onto the heated grill pan. Grill the apricots for about 2 minutes until softened and just slightly charred, and then remove and place them cut side up onto a plate.
4. Using a stand mixer with the whisk attachment or a hand mixer, add the whipping cream, almond extract, and powdered sugar and beat the whipped cream until stiff peaks form.
5. To serve, spoon about a tablespoon of the whipped cream on top of each apricot half, then sprinkle on the sliced almonds and drizzle on the remaining 2 teaspoons of honey.
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Winter Greens Salad with Cara Cara Oranges, Almonds & House Citronette
A light, bright, and refreshing addition to any brunch lineup.
Ingredients:
4 large handfuls of salad greens, such as mix of this week’s Lacinato kale and red-veined sorrel greens, washed and torn or chopped into bite-sized pieces
1 cup coarsely-chopped radicchio
2 Cara Cara oranges, sliced into segments
â…“ cup goat cheese, crumbled
3 tablespoons sliced almonds
¼ cup pomegranate arils
F&L citronette
Fresh ground pepper
Method:
1. In a small skillet over medium heat, toast the almonds for a few minutes, stirring frequently so they don’t burn. Once the almonds are fragrant and starting to turn golden, remove from heat.
2. In a large serving bowl, combine the greens, radicchio, segmented blood oranges, goat cheese, pomegranate arils and warm almonds.
3. Just before serving, drizzle the salad with about ½ cup of the citronette, tossing lightly to combine. Add more dressing as desired, and season generously with fresh ground pepper.
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