Peach Salad with Maple Pistachios and Chile Butter Dressing

Name: Peach Salad with Maple Pistachios and Chile Butter Dressing
Prep time: 20 min
Cook time: 1 h
Yield: 2 large servings or 4 side servings
Ingredients: ⅓ cup 60g uncooked emmer or spelt; ¼ teaspoon sea salt; 1/2 cup 60g raw pistachios; 1 teaspoon olive oil; 2 teaspoons maple syrup; ¼ teaspoon sea salt; ½ small shallot; 2 tablespoons champagne vinegar; ¼ teaspoon sea salt; 3 tablespoons 42 g unsalted butter; ½ teaspoon or so good quality chili; 2 cups 90g packed arugula; 1 just-ripe peach; ¼ cup 36g crumbled feta cheese

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Prep Time
20 mins
Cook Time
1 hr
Servings
2 large servings or 4 side servings
Course
Salad

Peach Salad with Maple Pistachios and Chile Butter Dressing

Tyler Barnes

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

Servings

Grains

⅓ cup 60g uncooked emmer or spelt
¼ teaspoon sea salt

Pistachios

1/2 cup 60g raw pistachios
1 teaspoon olive oil
2 teaspoons maple syrup
¼ teaspoon sea salt

Dressing

½ small shallot 15g
2 tablespoons champagne vinegar
¼ teaspoon sea salt
3 tablespoons 42 g unsalted butter
½ teaspoon or so good quality chili see note

Salad

2 cups 90g packed arugula
1 just-ripe peach 180g
¼ cup 36g crumbled feta cheese

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Instructions

Combine the 60g of emmer with salt and about 1 ½ cups water. Bring to a boil, reduce to a simmer, and cook until the wheat is tender but still chewy, 45 to 55 minutes. Like with all whole wheat grains, emmer maintains a chewy texture. Drain and let cool slightly before using in the salad. Alternatively, use leftover grains.
While the grain is cooking, heat your oven to 325˚F. Roughly chop the ½ cups of raw pistachios and place on a sheet tray along with the 1 teaspoon of olive oil, 2 teaspoons maple syrup, and ¼ teaspoon sea salt. Toss until pistachios are well coated and place in the oven. Roast for 15 minutes then remove and cool.
Next, mince the small shallot and place in a bowl with the 2 tablespoons champagne vinegar and ¼ teaspoon sea salt. Let rest until the emmer is done.
When ready to assemble the salad, heat a small skillet over low heat and add the butter. Once the butter is melted, add the ½ teaspoon chili powder and cook for one minute. Remove from the heat and carefully the butter mix into a jar. Add the vinegar/shallot mixture and shake vigorously.
Cut the peach in half, remove the pit, and cut each half into thin slices. Place the arugula in a large bowl and add the peaches, cooked/cooled emmer, feta, pistachios, and the dressing. Toss the salad until well combined, taste/add salt if needed, and serve.