Peach Salad with Peanuts and Chile-NYT Food

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Spicy chiles and sweet peaches come together in this simple, summery salad perfect for backyard parties. Lemon vinegar and manuka honey lend each bite a sweet-tart zing and silky texture, amplifying the juiciness of fresh peaches. The sweet honey mellows the sharp and punchy lemon vinegar, adding brightness without overpowering the delicate fruit. Avoid using Meyer lemon vinegar, which will be too sweet once combined with the honey. Long, thin and vibrantly colored, Holland finger chiles, or Dutch chiles, add a moderate jalapeño-like heat to the fragrant dish. Lean on this stunning salad when peaches are at their prime to showcase the best of summer produce. Freestone peaches, such as July Prince, release cleanly from the pit making slicing a breeze, while clingstone peaches, like Flavorich, are typically smaller, juicier and slightly sweeter but can be more challenging to cut. Top a generous serving with grilled chicken or shrimp for a hearty main course. Infused with peaches and chiles, leftover dressing on the platter makes a great addition to spicy margaritas or combined with smashed blackberries for a quick shrub.

Peach Salad with Peanut and Chiles
Total Time:
15 mins
Servings:
4

Ingredients

  •  cup lemon vinegar (such as O Citrus Champagne Vinegar) (see Note)

  •  cup manuka honey

  • 1 teaspoon kosher salt

  • 1 ½ pounds fresh peaches (such as Flavorich or July Prince) (about 4 medium peaches) 

  • ½ cup blanched raw peanuts (about 2 3/4 ounces), toasted

  • 1 to 2 (1/2-ounce) fresh Holland finger, cayenne, or red Fresno chiles (to taste), seeded if desired, and thinly sliced (about 3 tablespoons per chile)

  • ¼ cup packed fresh basil leaves (such as Thai, sweet Italian, or African blue basil), larger leaves torn in half

  • 1 teaspoon flaky sea salt (such as Maldon)

Directions

  1. Whisk together vinegar, honey, and kosher salt in a large bowl; set aside.

  2. Cut peaches in half lengthwise; remove and discard pits. Slice peaches into 1-inch wedges; cut each wedge in half crosswise.

  3. Add peaches, peanuts, and chiles to vinaigrette in bowl; toss well to combine and evenly coat. Gently fold in basil. Arrange salad on a platter; sprinkle with flaky salt.

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