Last night was a June New York evening for the books: the weather was warm, the humidity was non-existent, and I got to spend hours on my friends' Brooklyn terrace with a grill (that's not an everyday occurrence in this city). I'm currently following a raw food cleanse so I didn't eat the entire spread, but this salad stole the show. And while it's not 100 percent raw (the peaches are grilled), I made an exception because who can really pass up hot-off-the-grill peaches?
You can really use most fruit you find at the market for this. Toss in goat cheese and nuts, too!
Grilled Stone Fruit, Red Onion, and Pepita Spinach Salad
Serves 4
For the salad:
3 peaches, pits removed, cut into wedges
3 Tbsp extra-virgin olive oil
Coarse salt and freshly ground black pepper
6 cups spinach
1 small red onion, thinly sliced
1/4 pepitas (hulled pumpkin seeds)
For the dressing:
2 Tbsp freshly squeezed lemon juice
3 Tbsp extra-virgin olive oil
Coarse salt and freshly ground black pepper
1. Toss the peaches with oil and season with salt and pepper. Grill the peaches over medium heat until soft and lightly charred, about 3 to 4 minutes.
2. In a large bowl, toss with spinach, onion, and pepitas. Whisk together ingredients for the dressing and toss to coat the spinach.
