When it comes to side salads, we all know that I enjoy serving my standard green salad and creamy mustard vinaigrette, à la Ina Garten.
Arugula dressed with fresh lemon juice and shaved Parmigiano-Reggiano is also a repeat offender.
And now, I have a new standby to add to the mix. Bon Appétit calls it, ” the classic side salad reconsidered, with lush peaches standing in for tomatoes.” This is a great way to think of it, and it happens to be perfect for the occasional dinner guest who doesn’t like tomatoes.
I don’t typically use cream when I make a vinaigrette, but here it worked. I think a buttermilk would substitute perfectly, and you can always use some mayo or an egg yolk to creamify your dressing – which is what I typically do. If you’ve got the cream on hand, however, I say stick with it. As the old adage goes, if ain’t broke…
And we must at least mention the chives. They are truly what makes this dressing, and entire salad, in my opinion. Herbs are a great addition to any vinaigrette, as they add lots of flavor without adding calories. And the flavor of a chive is a perfect match for the cream in this dressing.
Peppery arugula, creamy-chivey dressing, and the sweetness of a peach. Brilliant.
Arugula + Peach Salad with Creamy Chive Vinaigrette
Recipe courtesy of Bon Appétit
- 2 large ripe peaches
- 2 tablespoons fresh lemon juice, divided
- 6 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons whipping cream
- 1/3 cup finely chopped fresh chives
- 12 cups arugula (about 6 ounces)
Wash peaches, rubbing to remove fuzz. Cut in half; remove pits. Thinly slice peaches. Place peach slices in large bowl. Add 1/2 tablespoon lemon juice; toss. Whisk 1 1/2 tablespoons lemon juice and olive oil in small bowl. Whisk in cream, then chives. Season with salt and pepper.
Add arugula to bowl with peaches. Add dressing and toss. Season with more salt and pepper, if desired, and serve.