My school year nemesis is back and its name is Tuesday Night Dinner.
We just simply don’t get along.
Sunday I do a bunch of extra prep which leads to a very simply Monday dinner but by Tuesday there’s not a lot on offer.
So, Tuesdays I try to post a quick recipe here that will hopefully make your week just that much easier.
Today is a quick salad that I could honestly eat everyday. Considering I would usually like to drown myself in carbs and rare, red meat-you know it must be really good.
The real star of this dish is the dressing. Feel free to drink a wee bit of this just on your own. You’ll be please. It’s a sort of weird one due to the fact that I grate juicy peaches into a bowl and make the topping with the pulp and the juice. The freshness this produces is crazy. Add; avocado oil, a tiny bit of honey, grated ginger and a wee bit of salt and pepper and you are in for a treat.
I know. How can something so simple be so lush?
Well, a pretty platter helps as do spicy greens, chunks of peaches and a sprinkle of Marcona almonds. Let’s talk almonds for a second. I love all almonds BUT I would walk over broken glass for Marconas. They are somehow more crisp and creamy at the same time. They are simply more almondy. You’ve got to hunt them down. They are horribly expensive so squirrel them away for yourself and dole them out only to the very best folks in your life.
- 5 cups greens (I like an arugula mix for the spice)
- ⅓ cup almonds (regular are lovely but those Marcona ones should be illiegal).
- 3 peaches (cut into chunks
- 3 grated peaches
- 1½ T avocado oil
- ½ tsp honey
- 1 tsp grated ginger
- pinch salt and pepper
- Grate peaches into the bowl that you are going to mix your dressing. Whisk in the other ingredients correcting for pepper according to your preference.
- Pour over a platter full of greens, peaches and almonds.