Peach Salad with Maple Pistachios and Chile Butter Dressing
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Prep Time
20 mins
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Cook Time
1 hr
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Servings
2 large servings or 4 side servings
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Course
Salad
Peach Salad with Maple Pistachios and Chile Butter Dressing
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
Grains
- ⅓ cup emmer wheat or spelt, 60g uncooked
- ¼ teaspoon salt sea salt
Pistachios
- 1/2 cup pistachio raw, 60g
- 1 teaspoon olive oil
- 2 teaspoons maple syrup
- ¼ teaspoon salt sea salt
Dressing
- ½ shallot 15g, small
- 2 tablespoons champagne vinegar
- ¼ teaspoon salt sea salt
- 3 tablespoons unsalted butter 42 g
- ½ teaspoon Chili pepper see note, good quality, approximate quantity
Salad
- 2 cups arugula packed, 90g
- 1 peach 180g, just-ripe
- ¼ cup feta cheese crumbled, 36g
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.
Notes
- For the chile, I used the Piment D'ville (grown in California). It's a sweet and spicy one that's perfect to bring a bit of oomph.
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