Facebook > Email > More Pinterest Print Twitter Play

Walnut Peach Salad

From Gus Ortiz, Silo Restaurant and Bar, San Antonio

By June 2003Comments

Poached Peaches

1 one-inch piece fresh ginger
2 cinnamon sticks
1 tablespoon lemon juice
6 ripe peaches or 1 1/2 pounds frozen sliced peaches

Place 6 cups of water in a saucepan along with ginger, cinnamon, and lemon juice. Bring to a boil, add peaches, lower heat, and simmer for 5 minutes. Let peaches cool, then peel and cut into 1/2-inch slices.

Spicy Sugared Walnuts

2 egg whites
1/3 cup sugar
2 teaspoons cinnamon
2 teaspoons Chinese five-spice powder
1 teaspoon cayenne
2 cups walnut halves

Preheat oven to 300 degrees. Whisk egg whites with sugar, spices, and a little water (to thin). Toss walnuts in mixture, then drain briefly in a colander. Spread on a greased baking sheet and toast until crisp, about 45 minutes, turning pan occasionally.

Sherry Vinaigrette

1 cup dry white wine
6 cloves garlic
1/2 cup sugar
1/4 cup sherry vinegar
1/2 cup olive oil

In a nonreactive saucepan, bring wine, garlic, and sugar to a boil over medium-high heat. Reduce heat and simmer until liquid is golden brown, 12 to 15 minutes. Remove garlic and reduce liquid until syrupy, 3 to 5 minutes. Let cool, then whisk in vinegar and oil.

Salad

1 head frisée or about 12 ounces lettuce of your choice
2 heads Belgian endive, halved crosswise, then julienned
1 tablespoon chopped Italian parsley
poached peaches (recipe above)
sherry vinaigrette (recipe above)
sea salt and freshly ground pepper to taste
1 head radicchio
spicy sugared walnuts (recipe above)
12 ounces Maytag or other blue cheese

Toss frisée with endive, parsley, peaches, vinaigrette, salt, and pepper. On salad plates, arrange radicchio leaves to form cups and fill with frisée mix. Garnish with walnuts and crumbled blue cheese. Serves 6.

Related Content