Recipes

My Peachy Fusion Salad

My Peachy Fusion Salad-Bruno Albouze-THE REAL DEAL

Peachy Fusion Salad Recipe
Serves 4.

Pickled Fresno Chili Pepper
6 ea. Fresno chili pepper, washed and sliced
1 cup (250ml) apple cider vinegar or rice vinegar
1/2 cup (125g) water
2 Tbsp (20g) sugar
1.5 tsp (3g) salt
A few coriender seeds, black pepperconrs and one bay leaf.

Arrange chili pepper slices in a jar. Bring to a boil the rest of the ingredients and pour into jar to the top. Let cool and seal. Refrigerate for a day before using or keep for months.

Spice-Roasted Almonds*
(Make more for snacks if desired)
1/2 lb. (225g) almonds or cashews
1/2 (≈15g) egg white
1 gram paprika spice
1 gram cayenne spice
1 gram garlic powder
3 gram salt.

*Quantity of spices are approximate; add more or less according to taste.

Heat up nuts in a 350ºF (180ºC) oven for 10 min. Meanwhile, sligthly beat the egg white with the spices and rub hot nuts with. Spread onto a tray lined with silicone mat. Put in a 350ºF (180ºC) oven and turn it off and leave it to dry out completely. Store in a sealed container for weeks. Use whole and crushed for salads or other dishes.

Salad
Arugula, soaked in ice bath for 5 min and well drained
2 ea. white and yellow peach, peeled and cut into wedges and balls*
Heirloom tomatoes assortment, peeled
A small block of feta cheese
Some red onion cut into thin strips
A few small basil leaves.

* Peaches can be substituted for sweet apricots or mango or baked apples.

Vinaigrette
Lemon juice and extra virgin olive oil: 1 to 2 (3 Tbsp/45ml lemon juice & 6 Tbsp/90ml olive oil)
Honey, salt and black pepper to taste.

Give a quick emulsion using a whisk and set aside. Whisk again before using.

Balsamic vinegar and fleur de sel.

Plating
Toss arugula with some of the vinaigrette and place in the center of the plate. Arrange tomatoes, peaches, onion strips, feta cheese pieces and pickled Fresno chili pepper slices (about 3). Add more vinaigrette and a drizzle of balsamic vinegar. Throw in some crushed and whole spice-roasted almonds. Season with fleur de sel and top some of the tomatoes with a small basil leaf. Enjoy!

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