Revealing the menu to guests can be a double edged sword. Sharing all or parts of the menu can sometimes elicit a kind of pre-dinner excitement similar to and often associated with the opening a much anticipated gift. However, it becomes particularly dicey when due to time, available ingredients, or unanticipated disasters, the shared menu undergoes a significant post-disclosure change. The unintentional 'bait and switch' can elicit a multitude of reactions. 'What do you mean we aren't having the....? 'You are kidding, right?' 'I was so looking forward to eating your...' After everyone has had time to process the menu change you hope at least one person will ultimately vindicate you and say something like 'I am sure whatever you made will be delicious.' While I can be a little cagey on what the exact menu will be (to ensure there is no disappointment), I have also been known to be much too forthcoming (leaving no element of surprise). This past weekend I had skewed to full disclosure and then made a significant change to the main course after waking up to find my usual over achiever self was no where in sight.
I was hoping, the fingers and toes kind of hoping, the smoked salmon spread, the grilled peach and burrata salad, and blueberry crisp with vanilla ice cream would be more than enough to compensate for replacing the much anticipated Lobster Cobb Salad with pizza. And we aren't talking homemade pizza here.
The Grilled Peach and Burrata Salad would be a 'first' time served dish. Considering all of its' elements I was more than confident it would get rave reviews. Even from those who claim they aren't necessary big fans of the peach.
If you have never tasted the super creamy, buttery richness of burrata, a mixture of mozzarella and cream rolled into a ball, you absolutely must experience its' utter deliciousness. Sooner rather than later as nothing else compares to its' taste, flavor or texture. My first instant nirvana bite of burrata was at A Mano, a now unfortunately closed Italian restaurant in New Orleans. Served over a platter of caponata, everyone at the table was politely and not so politely fighting to get ever last bit of it onto their plates. With this fresh Italian cheese becoming more readily available in grocery stores, you and I now have the same access to this luxurious handcrafted cheese as restaurant chefs.
There may be no better way to celebrate the arrival of the peach season than this Grilled Peach and Burrata Salad.
What roasting does to bring out the sweetness and slightly alter, in the best of ways, the flavor of vegetables, grilling does the same thing for fruit. Especially peaches. Find large, almost ripe, but not too soft yellow flesh peaches for this salad. If too ripe, they will be difficult to quarter as well as disintegrate when grilled. Using extra-virgin olive oil to season the grill pan, the peach quarters are cooked for approximately 1-2 minutes on each exposed flesh side of the peach. Using the thinest spatula you have, the grilled peaches are carefully removed ensuring the charred grill marks remain.
Most of the dressings for grilled peach and burrata salads call for the use of balsamic vinegar (the red stuff). But having recently used the white balsamic vinegar in the dressing for the Orecchiette Caprese Salad, I thought it would compliment the fruit perfectly. If everyone taking two helpings of this salad was any indication, I would have to say the white balsamic vinegar was a great choice.
There will be enough dressing to lightly dress the greens, drizzle over the peaches and burrata cheese, and serve on the side. Because my grocery store was out of baby arugula (my first greens choice for this salad), I used a spring greens mix. Baby spinach, baby romaine or any mixture of tender greens would work.
Over a platter lined with the lightly dressed greens, the grilled peaches and torn pieces of the burrata are arranged. Drizzle some of the remaining dressing over the peaches and burrata, lightly season with flaky sea salt and black pepper and your salad is done. If there was ever a case to be made for the virtues of simplicity the Grilled Peach and Burrata Salad would be a perfect exemplar.
In the event you commit the almost unforgivable crime of a changing out the menu you foolishly revealed in the first place, this Grilled Peach and Burrata Salad will give you more than a pass. It did for me. Although at some point in the near future I need to make the Lobster Cobb Salad. For the simple reasons I like to keep my promises and don't think you should keep anyone, especially people you call your friends, waiting indefinitely.
If in the week ahead you are planning a brunch or a dinner, make this salad. If in the week ahead you weren't planning a brunch or dinner, change your plans and make this salad. Peach season won't be here forever. And I guarantee, you will want to make this salad more than once before it ends. I think I just discovered my summer signature salad.
If in the week ahead you are planning a brunch or a dinner, make this salad. If in the week ahead you weren't planning a brunch or dinner, change your plans and make this salad. Peach season won't be here forever. And I guarantee, you will want to make this salad more than once before it ends. I think I just discovered my summer signature salad.
Recipe
Grilled Peach and Burrata Salad
Ingredients
Dressing
6 Tablespoons extra-virgin olive oil
2 Tablespoons white balsamic vinegar
2 teaspoons Dijon mustard (recommend Maille)
Flaked sea salt and black pepper
Grilled Peaches and Salad
1 Tablespoon extra virgin olive oil
4 large yellow-flesh peaches, near ripeness but not too soft, quartered and stoned
8 ounce ball of burrata (or two 4 1/2 ounce balls), drained and torn into chunks
3 cups spring greens, arugula or baby romaine
Flaked sea salt and black pepper
Directions
Dressing
1. Lightly whisk together the extra-virgin olive oil, white balsamic vinegar and mustard. Season with flaky sea salt and black pepper. Set aside.
Grilled Peaches and Salad Assembly
1. Lightly grease a griddle pan with 1 Tablespoon extra-virgin olive oil. Turn heat to high to get pan evenly hot.
2. Place peach quarters cut-side down and cook for 1-2 minutes per exposed side (Note: Do not cook on skin side.)
3. Gently life up with a thin spatula so as not to leave charred grilled marks on pan and place on a dish. (Note: Charring adds to the flavor.)
4. In a large bowl, very lightly dress the greens using almost half of the dressing. Be careful to not over dress the greens.
5. Distribute greens on a large platter.
6. Arrange grilled peaches and pieces of burrata on top of the greens.
7. Lightly drizzle some of the remaining dressing over the peaches and burrata. Lightly season with flaky sea salt and pepper.
8. Serve immediately. Serve any remaining dressing on the side.
