Lettuce, Peaches and Basil

READY IN: 20mins
Recipe by Inge 1505

I only recently ate peaches in a salad and was instantly hooked. Here is a version of my own.

Top Review by Chicagoland Chef du

LOVED, loved, loved this salad. I used nectarines in place of peaches and romaine lettuce, olive oil and used all other ingredients. The raspberry vinegar is a must as is the mint and goat cheese. Do not leave them out! This is company and everyday worthy, love it! Thanks for sharing Inge.

Ingredients Nutrition

Directions

  1. If you have time, toast walnuts over medium heat until fragant or use as they are.
  2. Wash lettuce and spin dry. Put in a large salad bowl.
  3. Wash and dry peach. Cut in 1/4 inch wedges from pit and add to lettuce.
  4. Tear basil into 1/2 inch pieces, sprinkle over peach.
  5. If using cheese for additional color and flavor, crumble over salad.
  6. Top salad with walnuts and mint leaves.
  7. For dressing whisk together all ingredients except oil until well blended. Add oil, mix well and taste for a nice slightly sour balance, there will be sweetness from the peach.
  8. Pour dressing over salad and mix at the table.

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