Hot, right-out-of-the-skillet caramelized peaches poured over kale is super delicious. This is a sweet, warm salad that I put together last week when I found these beautiful peaches at Earth Fare. My salad turned out really nice, and when I was looking for something easy to make today, James requested I make this salad again. OMG! That is unheard of…but, I did have a few peaches left over and when James makes a request for a salad, I jump at the opportunity. Salad, you see, just isn’t his usual lunch request. He’s a meat and potatoes man.
This salad is fairly quick to make, and I already had some of the leftover dressing in the refrigerator. It worked out perfectly because I’m short on time and really didn’t have time to spend in the kitchen…even though that’s my favorite place to be. I spent my entire day yesterday trying to put together ten different outfits from just three pairs of pants and a dress. If you’re interested in reading how I packed for a month in Italy with a suitcase the size of a shoebox (OK, not really, but almost), click here: http://www.eatwritepacklight.com/italy/danas-packing-light-for-italy/
These three ingredients are the backbone of this salad.
Cut the ribs out of the kale, chop it, and massage it with lemon. I know the massaging sounds a little weird, but it’s necessary. It softens the kale and brings out a nice flavor. Make sure to drain off any excess lemon juice or your salad will be a little tangy.
Slice the peaches and grill them in a skillet with a little olive oil. Cook them until they start to get tender. Then, add chopped red onions and a drizzle honey. When the onions start to become translucent, toss in a splash of balsamic vinegar to make it sizzle and caramelize.
The peaches should be golden color with specks of brown. Surrounding the caramelized peaches, there should be a heavenly sweet balsamic, honey juice to pour over the lemony kale. When the juicy liquid and peaches meet the kale, it will wilt it just slightly in certain spots. You’ll get a mix of wilted and crispy greens and caramelized peaches, onions, and sweet dressing with a salty bit of feta and crunchy pecans…yum.
It should come together just like this. Then, just drizzle that orange vinegarette and devour.
I hope you try this salad and let me know how it goes. I will be out of touch for the next month, but I will still be sending weekly posts to all of you. Just be patient if I’m not able to get back to your questions or respond to your comments, I will do so as soon as I return. I will be tracking across Italy, finding great food and happy travels. I’m leaving for Atlanta in the morning and off to Venice Tuesday. Arrivederci!
- 4 cups curly kale, chopped into bite size pieces
- juice of ½ of a lemon
- 4 fresh peaches, sliced
- 1 cup pecans, toasted, roughly chopped
- ½ cup feta cheese
- ½ red onion, chopped
- For the Dressing:
- 1 tablespoon fresh basil (you can use parsley, too)
- ½ cup fresh squeezed orange juice
- ¼ olive oil (You’ll need a couple of tablespoons more when cooking the peaches)
- 1 tablespoon honey (you’ll also need an extra drizzle for caramelizing the peaches)
- 1 tablespoon balsamic vinegar (You’ll need a splash more used in caramelizing)
- 2 tablespoons champagne vinegar
- 1 ½ teaspoon Greek yogurt
- ¼ teaspoon salt
- ⅛ teaspoon red pepper
- Take a fresh bunch of Kale and cut it off the stems.
- Chop it up into bite-size pieces and put it into a medium size bowl.
- Squeeze a half of a lemon on the kale and rub it in vigorously. Massage it in thoroughly. This softens the kale and brings out a nice flavor.
- Toast the pecans in a skillet or oven until they are warm and slightly crunchy. Roughly chop them and set them aside.
- Slice four peaches and grill them in a skillet with olive oil.
- Add the chopped onion and cook until onions are soft and translucent.
- Add a drizzle of honey to help with the caramelizing and sweetening.
- Pour about a tablespoon or more of balsamic vinegar. This will help it to sizzle and finish caramelizing. The onions will turn a golden brown when done.
- Put the kale in a salad plate. Put about a cup of chopped kale on each plate.
- You may want to chop the peach slices into bite size pieces before you add them to the kale. The peaches will be soft so just chop them with your spoon.
- Pour the hot peaches and onion mixture on top of the kale. It should wilt it slightly. Some parts will stay crunchy, but it gives it a nice mix.
- Sprinkle on the pecans evenly across each plate.
- Top that off with feta. Just sprinkle it evenly like the pecans. I like a lot of feta because it brings out a salty taste, and that compliments the sweet peaches.
- Drizzle on a small amount of dressing to complete the salad.
- Note: If you’re like me and use a small amount of dressing, you will have a lot leftover. Just store it in the refrigerator to use later. It stores nicely.
