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Thai peach salad




Source of Recipe


published in Chatelaine's 11/2004 issue


List of Ingredients




1 tbsp ( 15 mL) brown sugar
1 tbsp ( 15 mL) minced or grated fresh ginger
1 large garlic clove, minced
4 tsp ( 20 mL) freshly squeezed lime juice
1 tsp ( 5 mL) fish sauce
1 tsp ( 5 mL) hot chili-garlic sauce
1/4 tsp ( 1 mL) salt
2 tbsp ( 30 mL) vegetable oil
1 tbsp ( 15 mL) toasted sesame oil
4 to 6 peaches or nectarines
2 sweet peppers, preferably red
8 cups ( 2 L) mixed salad greens, preferably mesclun mix
1/2 cup ( 125 mL) fresh coriander leaves (optional)



Recipe



1. In a medium-size bowl, stir sugar with ginger, garlic, lime juice, fish sauce, chili-garlic sauce and salt. Whisk in vegetable and sesame oils. Use right away or leave at room temperature up to half a day or refrigerate up to 3 days.

2. Just before serving, peel peaches. Halve, remove pits and thinly slice. Place in a bowl. Quarter peppers and remove seeds. Then thinly slice and add to peaches. Whisk dressing, pour over peach mixture and gently stir until coated. Toss in a large salad bowl with greens and coriander, if using. Taste and add more salt, if needed.