How to Make a Delicious Arugula Salad with Fresh Peaches
I wrote a post on How to Cook Rainbow Trout Filets a couple of weeks ago and served the trout with a delicious arugula and peach salad. Many of you contacted me and asked for the salad recipe, so here it is.
We received some incredible fresh peaches from Harry and Davids that worked out perfectly for this dish. The arugula fingerling potatoes came with our CSA (Community Supported Agriculture) weekly box. All the ingredients are easy to find in most supermarkets including the arugula.
Also known as salad rocket, rucola, rucoli, rugula, colewort, roquette, arugula is a green-leafy vegetable of Mediterranean origin. I didn't eat much of it until I was in my late 20s, early 30s and developed my taste for this peppery green.
I guess I first experienced it when Spring Mix became popular in some of the better restaurants, but I quickly became hooked. It took my kids a number of years before they started enjoying it, but now they both like it mixed in a salad or by itself especially the younger leaves that aren't quite as spicy.
UPDATE May 3, 2020
|By Meg Jones - wife, mother,
Over the last couple of weeks, we have been trying to do more to support our favorite local restaurants and food purveyors to help them stay afloat until Pennsylvania “reopens.” One of our go-to’s is a local fishmonger, Bywood Seafood Market.
The Reluctant Gourmet often stops in to pick up whatever’s fresh, and so far, we have never been disappointed. Yesterday was one of those days, and we were lucky to get three generous swordfish steaks.
They were so generous, in fact, that we decided to cut them in half to save some for weekend shish-kebab. We seasoned the remaining steaks with olive oil, salt, and pepper and grilled them for a few minutes until the gas ran out……which was just as well because a tremendous storm let loose a vicious downpour about 3 minutes in.
We finished them off on the stove, and they were melt-in-your-mouth good. But that’s not what this article is about J
When we decided to go with fish, I was reminded of one of my favorite salads that I typically associate with summer because it calls for peaches. However, we had peaches in the freezer, and I quickly realized we also had all the other ingredients we needed.
This is adapted from an old Blue Apron recipe that paired the salad with pan-fried trout, but I think the salad complements just about anything and could probably even stand alone, maybe with a little bread on the side.
It is also a great selection if you are trying to fill your plate with more vegetables than meat like we are. And it’s very versatile so you can substitute ingredients depending on what you have on hand.
Arugula Salad with Peaches Recipe
- 8 ounces arugula cleaned
- 2 cloves garlic peeled & minced
- 1 small shallot minced
- ⅓ cup almonds roughly chopped
- 2 peaches
- 12 ounces fingerling potatoes
- 3 tablespoons apple cider vinegar
- 3 tablespoons olive oil
- salt & pepper to taste
- Bring a pot of water to boil. While the water is heating, prep the ingredients.
Prep the Ingredients
- Clean and dry the arugula, mince the garlic and then using the side of a large chef knife, smash until it turns into a paste. Peel the shallot and mince.
- Chop the almonds. Or mash them into smaller pieces by sealing them in a sandwich bag and smashing with arolling pin until they are broken up – but NOT in crumbs. (You can also add slivered or sliced almonds,whatever you prefer or have on hand.)
- Cut the peaches in half, remove pits and slice the peaches into thin slices. Slice the potatoes into ¼ inch thick discs.
Prepare the Ingredients
- When the water comes to a boil, add the potatoes and cook until tender when poked with a fork, about 7 minutes. Drain immediately and rinse under cold water. Reserve for later.
- While the potatoes are cooking combine the garlic paste, minced shallots and apple cider vinegar in a small bowl.
- Slowly add the olive oil to the bowl while constantly whisking to combine with the vinegar. You are emulsifying the oil and vinegar so they don't separate.
- Season with salt and pepper, taste and adjust seasonings.
Prepare the Salad
- In a large salad bowl, combine the arugula, sliced peaches, sliced cooked potatoes and almonds.
- Add some of the dressing to the salad, toss and add more dressing if needed but don't over dress the salad. Nothing worse than a salad swimming in too much dressing.
- Taste and adjust seasoning with salt and pepper.
Some of My Favorite Salad Recipes
- How to Make a Basic Orzo Salad
- What Is Cowboy Caviar and How To Make at Home
- Arugula Salad with Roasted Beets Pistachio and Goat Cheese Recipe
- Grilled Radicchio and Corn Salad Recipe
- Kale Salad with Lemon and Garlic Dressing Recipe
- Cilantro Cole Slaw Recipe
- All About Salad Greens
- Sun-Dried Tomato Vinaigrette Recipe For Fish