Monday, June 18, 2012

Monday Mind Dump

I hope everyone had a nice relaxing weekend (or full and busy if that's your thing). We had a great weekend with my husbands parents in town. There was plenty of relaxing, talking, and eating great food.

My husband is an amazing cook and last night he made this awesome grilled peach salad that I can't get off my mind. I know this is not a food blog and I don't post recipes, but this salad was so great, I just have to post the recipe and pass it on.

Grilled Peach, Onion, and Bacon Salad with Buttermilk Dressing
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup buttermilk
2 tablespoons chopped mint
2 tablespoons chopped parsley
2 tablespoons snipped chives
1 teaspoon apple cider vinegar
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

  • Preheat the oven to 325°. In a small bowl, whisk the mayonnaise with the sour cream, buttermilk, mint, parsley, chives and vinegar and season with salt and pepper. Refrigerate.
  • 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-size pieces.
  • 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.
  • In a large bowl, toss the onions with the peaches and bacon. Add the buttermilk dressing and toss to coat. Serve right away.

Recipe from Food & Wine Magazine by Linton Hopkins

This salad was fast and easy so don't look at it and think otherwise. You could even skip the dressing and use from the bottle if you want (don't tell my husband I said that) but trust me when I tell you the dressing is great. The rest was just chopping and grilling...then assemble and eat. We had people over last night and this salad was a hit! I highly recommend making it for your next party. It was soooo good.

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