Dorothy Cannell: I married a man who could live by salad alone. Give him a hunk oflettuce and a bottle of dressing and he’s good for breakfast, lunch and dinner. I sadly take after my father who referred to salad as rabbit food and would content himself with a slice of bread and dripping in preference. However, I recently came upon a recipe that spoke to me, because it does not contain the supposedly vital ingredient. I happily pass it along for fellow food challenged persons.
Peach Caprese Salad
Be sure to use ripe peaches. We like using 4-ounce balls of fresh mozzarella in this recipe.
3 tablespoons –extra-virgin olive oil
1 and ½ tablespoons lemon juice
Salt and pepper
1 pound ripe peaches, quartered and pitted, each quarter cut into 4 slices
12 ounces fresh mozzarella cheese, halved and sliced ¼ inch thick
6 large fresh basil leaves, torn into small pieces
- Whisk oil, lemon juice, ¼ teaspoon salt, and 1/8 teaspoons pepper together in large bowl.Add peaches and gently toss to coat.
- Shingle peaches and mozzarella on serving platter. Drizzle any remaining dressing from bowl over top. Sprinkle with basil. Season to taste.
Note for faster Ripening: Like bananas, avocados, apples, pears, and melons, peaches are climacteric fruits, which means they continue to ripen once picked. To speed up ripening, you can place a climacteric fruit in a paper bag with a piece of ripe fruit.
New word for me – ‘climacteric’. Never say reading recipes isn’t intellectually rewarding.
Happy book summer.