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Peach Salad with Maple Pistachios and Chile Butter Dressing
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Peach Salad with Maple Pistachios and Chile Butter Dressing

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

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

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

    Cup of Yum
  1. 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. 
  2. 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.
  3. 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. 
  4. 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. 
  5. 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.