We have two weeks (longer if you’re lucky enough to live in sunny California) to smell the roses, soak up the sun, jump into waves, and grill, grill, grill! With peaches at their peak seasonal ripeness, we have easy access to the sweet and fuzzy stone fruit. Entire volumes have been written on the search for the perfect peach. The warm, honeyed flesh of peaches abound this summer. So while it’s perfectly fine to eat them fresh, we decided to grill them. You can use any kind of meat (or none at all) but I like adding thin steak to fill the plate and make this salad a more substantial meal. Grilling can be done ahead of time or you can use yesterdays carne asada.
Grilled Peach Salad
4 Ripe peaches, cut into wedges
5 Ounce bag of spinach
2 Large cucumbers, cut into 1/4 inch half-moons
1 Pound beef loin tri tip thin cut steak, grilled, sliced into thin strips
1/4 Cup lime juice
1 1/2 Cups sugar
1/2 Teaspoon salt
1/2 Teaspoon black pepper
1 Large garlic clove, minced
2 Teaspoons fresh ginger, grated
1/2 Cup extra virgin olive oil
2 Large shallots, diced
Preheat grill. Place each peach slice onto your grill. You are just looking for grill marks, about 1-2 minutes each side. Allow to cool for a few minutes.
Combine peaches, spinach, cucumbers, and steak in a large salad bowl. In a mixing bowl, combine the lime juice, sugar, salt, pepper, garlic, and ginger. Slowly drizzle in the extra virgin olive oil and whisk to emulsify. Add the shallots. Dress the salad with the dressing just before serving to prevent soggy greens.
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