Friday, July 12, 2013

Peach and Radish Salad with French Feta and Almonds

It’s not often that the first word I’d use to describe a collection of chefs’ recipes is “practical,” but that’s just what came to mind as I started reading a review copy I received of The Chefs Collaborative Cookbook. The Chefs Collaborative is a group of chefs, food professionals, and producers who have been fostering sustainable cooking through advocacy and education for 20 years. They inspire others to “embrace seasonality, preserve diversity and traditional practices, and support local economies.” The book is a collection of dishes from the member chefs that take you through the seasons with vegetables and fruits, meat and poultry, fish and seafood, and dairy and eggs. The recipes immediately seemed practical because of the many suggestions throughout for making use of what’s in season at the same time, what you may be growing yourself or finding at your farmers’ markets, or what you may have on hand to use as substitutes. There are ideas for using as much of harvested plants as possible like by saving your chard stems for a gratin, pickling watermelon rind, and adding squash leaves to a curry. I like those kinds of reminders especially when the end results look so delicious in the photos. There are also great bits of information throughout the book about reducing waste, choosing well as you shop, and cooking with different sustainably-produced ingredients. The Rainbow Chard Stem Gratin is from Chef Monica Pope; the Broccoli Hushpuppies made with broccoli stems comes from John and Julie Stehling; the beautiful Grilled Eggplant with Roasted Red Pepper and Black Olive Salad is by Nora Pouillon; Southwest Heritage Bean Soup using heirloom beans is from Kim Muller; and Chestnut Waffles with Roasted Apples and Cream is by Jennifer McCoy. It’s exciting to see a book full of such smart ideas, making use of sustainable ingredients so well, and bringing together interesting flavors. At the height of peach season, I love adding them to as many meals as I can, so I was delighted to see the Peach and Radish Salad with French Feta and Almonds by Michael Schwartz. That was my first stop in the book. 

To make the salad, red onion was thinly sliced on a Benriner mandoline and then left to soak in cold water to take off some sharpness and to make them extra crisp. I also sliced the radishes on the mandolin and soaked them in cold water. The peaches were pitted and cut into thin wedges. An easy vinaigrette was made with champagne vinegar, olive oil, and salt and pepper. The drained vegetables, peach wedges, and some chopped basil were tossed with the vinaigrette and placed on platter. The salad was topped with crumbled feta, more chiffonade of basil, and toasted almonds. 

It’s a crunchy, savory, tangy, and sweet kind of salad, and I loved the mix of flavors. It was a perfect match for some grilled, Gulf shrimp. I’m deciding what to make next and thinking about the Farmstead Cheese Strata with Roasted Tomato Wine Butter. There’s also a Vanilla Carrot Cream Tart that I can’t wait to taste. There’s a lot to like about this book, and I predict its pages will be food-splattered from frequent use. 

Peach and Radish Salad with French Feta and Almonds 
Recipe reprinted with publisher’s permission from The Chefs Collaborative Cookbook by Chefs Collaborative and Ellen Jackson published by The Taunton Press in 2013. 

Michael Schwartz, Michael’s Genuine Food and Drink | Miami, Florida 

French feta cheese is typically made with sheep milk and tends to be milder and creamier than Greek feta. Its understated flavor nicely complements the sweetness of the peaches and the bright, peppery notes of the basil and radishes. Cheesemakers across the country are making a wide range of sheep milk cheeses, including French-style feta. Look for your own local source. 

Serves 6 

1/2 small red onion 
3 to 4 Easter Egg or French Breakfast radishes 
4 or 5 ripe peaches (about 2 pounds) 
1/4 cup extra-virgin olive oil 
2 tablespoons champagne vinegar 
Kosher salt and freshly ground black pepper 
1/2 cup fresh basil leaves, torn 
1 cup French feta cheese, crumbled 
1/4 cup sliced almonds, lightly toasted 

Thinly slice the onions on a mandoline or with a very sharp knife. You should end up with about 1⁄4 cup. Fill a small bowl with cold water and a few ice cubes and soak the onions for 5 minutes; this mellows the sharp bite typical of raw onions and makes them crisp. Drain the onions and pat dry with paper towels. Thinly slice the radishes on the mandoline. 

Halve and pit the peaches. Cut each half into quarters and slice the quarters into thin wedges. Combine the oil and vinegar in a bowl with some salt and black pepper and whisk to combine. Add the peaches, onions, radishes, and basil, tossing gently to evenly coat the ingredients. Season to taste with additional salt and pepper if desired. 

Divide the salad equally among six plates and top with the crumbled feta and toasted almonds. 

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24 comments:

  1. So summery and mouthwatering! This is a beautiful salad.

    Cheers,

    Rosa

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  2. Ooh, I love the sound of peaches with feta. Lovely!

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  3. Magnificent, Lisa! This salad IS summer!

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  4. Magnificent, Lisa! This salad IS summer!

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  5. I did not know radishes could be quite so sexy - YUM :)

    Cheers
    Choc Chip Uru

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  6. If only madelines didn't terrify me!

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  7. That's a terrific looking dish Lisa! And when you were telling us all of the other dishes I found myself nodding yes yes yes! :D

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  8. A very beautiful summer salad, Lisa.

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  9. Lovely salad! So fresh and delicious!

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  10. What an interesting and pretty looking salad. But you do have to be careful when using a mandolin! I miss peach season. I'll be sure to use them a lot in salads when summer arrives xx

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  11. I love salads like this and it looks totally gorgeous Lisa!

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  12. I'm not normally a fan of radishes, but this recipe might be enough to change my mind. It looks awesome!

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  13. I love the idea of broccoli hushpuppies! And because I really enjoy radishes, I'm a fan of this salad as well. I've never combined radishes and peach before - I don't know why not - but this looks wonderful. I gotta try this - thanks so much.

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  14. What a creative salad! I just made pickled radishes today, maybe they could work on a salad too like this...

    I sliced them by hand, though - too lazy to fish out my mandoline, but it's true that paper thin radishes are pretty special

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  15. This salad is so beautifully delicate, fresh and summery. I adore the combination of peaches, soft cheese and toasted almonds. Love the idea of the radishes too! I need to get my hands on that cookbook. It sounds like a treasure trove of wonderful inspiration! xx

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  16. a milder feta sounds terrific--i'll definitely be looking into that! this is a magnificent combination of tastes and textures.

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  17. Pretty salad! I love the idea of pairing sweet peaches with peppery radishes and tangy feta. Sounds like a tasty summer treat.

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  18. Lisa, that is a plate of summer loveliness! I cannot stop gorging on peaches these days and I seem to want to add spicy radish to every salad - but never have I put the two together. Totally inspired!
    And the book sounds great. I love those little tips about seasonal goodies. Putting scraps to good use makes me happy.
    Hope you're well Lisa,
    xo
    E

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  19. Oh my word, this is so creative!! I'd love to try it out myself!

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  20. That book sounds like one I really need to add to my bookshelf, Lisa!!! And that salad, what an amazing array of flavors and colors. I do believe I wouldn't mind jumping right in!!!

    Thank you so much for sharing...

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  21. Just so refreshing looking at your salad. Though I can't taste it, I know it is very flavorful with all the fresh ingredients.

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  22. I've recently become a lover of radishes so I'm always looking for new ideas for them. This sounds amazing. Such beautiful photos!

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  23. Wow! Super combination of flavors. I gotta get that book.
    LL

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  24. Thanks for the note on French feta. Haven't seen it in the grocery stores, but we have a few great cheese markets that probably sell it. To be honest, we always use Greek feta or any feta from our Mediterranean or Middle Eastern markets. It's good to know the difference!

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