Recipe/ Salads

Summer Fresh Dandelion Greens Grilled Peach Salad

Happy Friday sweet peas!
 
Dandelion Greens Salad with Grilled Peaches - She Eats
 
Ooooh I love sweet peas! And I love you! This weekend is the Canada Day weekend and while I don’t care much for patriotism or nationalistic pride – thank you very much Women’s Studies degree for ruining that for me as well as everything else that is fun – I am stoked to have a whopping four days off this holiday weekend; so I’m feelin’ the love…
 
…the love for fantastic sunny weather, farmer’s markets, books and wine, sweet peas (evidently) and of course, you!
 
Dandelion Greens Salad with Grilled Peaches - She Eats
Speaking of you, I have some very exciting news! Sam @ Cooking My Way Through My CSA and I have been secretly corresponding with each other to bring you something new, fun and important next week! It’s kind of a big deal – like us. Like you!
 
This is very cryptic, isn’t it?
 
Dandelion Greens Salad with Grilled Peaches - She Eats
Oh hell, I’ll just say it: Starting next Wednesday we will be co-hosting a weekly linky party/blog hop that encourages fresh food production, consumption, activism and awareness for bloggers and blog readers alike! We want to feature you and any and all of your CSA collections, farmer’s market treasures, home grown/raised hauls, and/or any seasonal recipes or DIY projects or tutorials related to the above. Ultimately, we want to create a space and a resource for seasonal, organic, pastured, small scale happy food and the people that love it. Fun, right??
 

*The blog hop will go live Wednesday at midnight, Eastern standard time so if you want to participate sans blog and/or individual blog post, throw us an email @ freshfoodsbloghop (at) gmail (dot) com and we’ll invite you to upload a photo & description to be posted Wednesday! More instructions to follow. Hold onto your butts! It’s gonna be a time!

Now how about a time for your mouth? A real good time!
 
This past week in our CSA box we received the most amazing bundle of dandelion greens. Yes, the very same kind of dandelion greens you might find in your back yard. They’re entirely edible, given they haven’t been sprayed with scary agro-chemicals. These ones were massive and pretty much perfect. I knew just what to do with them…
 

Dandelion Greens Salad with Grilled Peaches - She Eats

Dandelion Greens Salad with Grilled Peaches & Bresaola

Prep

Cook

Total

Yield 2 servings

Ingredients

  • 1 Large Handful of Dandelion Greens, roughly torn or chopped into 2" pieces.
  • 100g Bresaola, paper thin.
  • 1 Large Ball Fresh Buffalo Mozzarella (you could sub fresh cow mozzarella too).
  • 2 Peaches, ripe, halved & pitted.
  • Good Quality Extra Virgin Olive Oil.
  • Coarse Sea Salt & Fresh Cracked Black Pepper.
  • 4 Tbsp Balsamic Reduction.

Instructions

  1. This recipe couldn't be simpler.
  2. First, things first: Fresh mozzarella comes in watery liquid so you'll have to drain the cheese. Place ball(s) in a colander to strain for about 20 to 30 minutes. Once most of the liquid has seeped out, tear into slightly larger than bite size pieces. Set aside.
  3. As your cheese drains, grill the peaches. Turn your BBQ to medium-high.
  4. As it heats, toss the peaches in a little olive oil and then place on hot grill. Close the lid. Sear for about 3 minutes. Remove from the BBQ and allow to cool slightly. Chop into 1" pieces. Set aside.
  5. Now in a large bowl, gently mix together the bitter dandelion greens with the roughly torn fresh buffalo mozzarella, chopped sweet Summer peaches, a small glug of good quality olive oil, and a pinch of coarse sea salt and fresh cracked black pepper with your hands.
  6. Lay a 3-5 pieces of the rich bresaola on a plate and gently scoop a handful of the salad mixture on top. Finish off the salad with a drizzle of acidic balsamic reduction and you have yourself one swanky, local and seasonal yet infinitely simple starter salad.
  7. Eat.

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If you’re into really good food cooked from scratch with fresh ingredients, drinks with a little somethin’ somethin’ and enjoying what you put in your mouth, this book is for you.

 

Julia Child famously commented, "I enjoy cooking with wine, sometimes I even put it in the food . . . ” Kristy Gardner has taken this idea to the next level in Cooking with Cocktails. Every recipe is touched with alcohol; the result is a punchy visual adventure with roots in Italian and French cuisine that demands enjoying meals with passion, with friends, and with alcohol.

 

Join the celebration of the very best that life has to offer—good friends, good food, good drink and great stories —with humor, delicious and inventive recipes, and mouth-watering photographs for each and every dish!

 

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  • Stacy
    June 29, 2012 at 1:59 PM

    Fun! And I love your pics! 🙂

  • Sam
    June 29, 2012 at 3:18 PM

    My great grandma used to make my grandfather pull over on the highway when she spotted dandelion greens. My mom says she refused to eat them because “dogs pee on them”. I got her to eat Brussels sprouts, maybe this salad is the way to get her to try dandelion greens.

    Right now I’m loving cherries! And my week of vacation!

    • Kristy Lynn
      July 3, 2012 at 3:41 PM

      HAHAHAHA – i can see her reasoning. to be fair though, think about how many chemicals (in my opinion, worse than pee) we eat in our store bought food!

      oooooh cherries! i broke down and bought some from washington the other day – BC cherries should be out soon though!

  • holli@scratchtreehouse.com
    July 1, 2012 at 12:35 AM

    You have me salivating! I cannot wait to try the recipe. The photos help me almost taste it:)

    • Kristy Lynn
      July 3, 2012 at 3:42 PM

      be careful holli, your computer screen probably isn’t too good for your teeth. nor is saliva good for your computer 😉