Sometimes in life you come across a combination that is so delicious and delightful you wonder why you have never experienced it before.
Peaches and avocado…two things I love and they make a perfect combination. I know that peach season is not quite started, but I could not resist this. Chop them up and put atop a bed of arugula with your favorite vinaigrette. Viola!
Thanks to my aunt for making this wonderful meal for me and for telling me about a wonderful source for peaches: The Peach Truck.
Obviously I did not use arugula for my salad base in this picture. It was all I had in hand at the time (and I would recommend using a whole lot more arugula than the amount of lettuce I used here). Really, any of your favorite greens can be used. However, I think the natural peppery notes of the arugula makes a huge difference to the salad. As for the vinaigrette, my aunt used Garlic Expressions classic vinaigrette when she made the salad for me, which was fabulous. However, this time to keep it raw, I made a simple dressing out of apple cider vinegar, olive oil, and garlic.
May you enjoy….Virginia
Falling in love with radishes was a bit of a slow love affair. For me, sometimes it is immediate and sometimes it takes a while. The turning point was not until a couple of years ago when one of my sisters made a radish salad from the Simply in Season Cookbook from Ten Thousand Villages (which is a good cookbook…their sweet potato fries recipe is wonderful). I saw their merits. The bitter flavor no longer hindered me from tasting them and enjoying them. From that point on, I realized that radishes can be delicious. Now I love them. Fennel was a different story. Fennel had always been a so-so kind of food. Never a favorite, just always okay. Until my youngest sister made a Baked Red Pepper recipe from My French Kitchen. There and then I was in love. Fennel has, since that moment, excited me. It literally makes me happy to see it at the market, to buy it, to eat a meal made using it. I love fennel.
I loved the salad my sister made for her birthday weekend, and with a bulb of fennel and some radishes still in the fridge, I decided to create my own version. Here it is:
Prep time: 20 minutes
- 2 bunches radishes, chopped into thin pieces (save the greens for smoothies or salads)
- 1 gala apple, chopped into 1/2″ pieces
- 1 fennel bulb, chopped into 1/2″ pieces (use every last bit you can including the stems)
- 1/2c cold pressed, extra virgin olive oil
- 1/4c raw apple cider vinegar
- 1/4c lemon juice, freshly squeezed
- pinch salt
- 3 cloves garlic, minced
- drizzle of honey
- In a large bowl, whisk the first five dressing ingredients together.
- Add all the salad ingredients in the bowl with the dressing and toss.
- Drizzle a little honey on top to taste and toss again.
(If anyone has a really good bok choy recipe, I have not yet learned to love it.)