Discovering and enjoying seasonal food is a journey that is bound to take you someplace new. You learn that “Taste” really does matter.
Summer peaches are in season. They are plentiful, ripe and fabulously juicy. A quick stop in South Carolina and my trunk was loaded with baskets of these fresh from the tree beauties. Since I live just a few miles from the “Peach State” border of Georgia, looks like I may have another trunk full soon.
So what do you do with a bucket load of peaches…You start with discovering a new recipe.
Grilled Peach, Onion and Bacon Salad with Buttermilk Dressing
Recipe from Food and Wine
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup buttermilk
2 tablespoons chopped mint
2 tablespoons chopped parsley
2 tablespoons chopped chives
1 teaspoon apple cider vinegar
Salt and freshly ground pepper
1 pound thick-sliced bacon
1/4 cup light brown sugar
1/2 teaspoon cayenne pepper
3 pounds Vidalia or other sweet onions, cut into 1-inch thick slabs
Extra-virgin olive oil, for brushing
4 large ripe peaches, cut into 1/2-inch wedges
1. Preheat the oven to 325 degrees F. In a small bowl, whisk the mayonnaise with the sour cream, buttermilk, mint, parsley, chives and vinegar and season with salt and pepper. Refrigerate.
2. Line a large rimmed baking sheet with parchment paper. Arrange the bacon slices on the sheet in a single layer and sprinkle with the brown sugar and cayenne. Bake for about 25 minutes, until caramelized (the bacon will crisp as it cools). Let cool, then cut the bacon into bite-sized pieces.
3. Meanwhile, light a grill or preheat a grill pan. Brush the onions with olive oil and season with salt and pepper. Grill over moderate heat, turning occasionally, until softened and browned, 10 minutes. Separate the onions into rings. Brush the peaches with olive oil and grill over moderately high-heat until tender, 2 minutes. Transfer to a plate.
4. In a large bowl, toss the onions with the peaches and bacon. Add the buttermilk dressing and toss to coat. Serve right away.