Monday, August 2, 2010

Simple arugula and peach salad with fresh lemon dressing

My first full day in San Francisco and, of course, I had to start investigating the local food scene. You can't get more local than your own back yard. I don't mean this in a metaphoric sense - we actually have a gorgeous lemon tree in our backyard, which is AWESOME because of how much I use lemons.

So I decided to grab a few more California grown and made items to make my first meal in San Francisco.


  • 1/4 lb baby arugula
  • 1/2 white peach
  • 2 T extra virgin olive oil (preferable Italian as its spiciness works well with arugula)
  • 1/2 lemon, juiced
  • 1/4 t salt
  • 1/8 lb Mt Tam cheese from Cowgirl Creamery (any soft, creamy rind cheese will work)
  • Chunk from a fresh baguette

In a salad bowl, mix the olive oil, lemon juice, salt and pepper. Cut the peach into crouton-sized chunks. Add the arugula to the bowl and toss. Add the peach chunks and toss. Serve with the cheese sliced and the chunk of bread.

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