We've got to hand it to those crazy kids over at Boston's Weekly Dig for running a recipe last week that actually employed the use of liquid nitrogen. As readers know, we do like molecular gastronomy and heartily welcome Ferran Adria to the hallowed halls of Harvard this Fall but we'll be offering a simpler option this week, one not requiring ingredients that, in the hands of an amateur could permanently disfigure you. Congratulations, though, to Ben Whelan for the mere mention of Jiho Kim, Pastry Chef at L'Espalier, who we've covered before as another one of the unsung heroes of Bostonecular gastronomy. We like WD a lot. Just because they drop F bombs does not mean that they don't hit the right notes, intellectual and otherwise. Now just bring back the Police Blotter. THAT was a triumph of journalism!
In any case, the beauty of being a veteran blogger in Boston is the catalog you build up. Peaches are in season now and one of our favorite dishes is our Peach Salad. The quirky combination of sweet and salty tastes makes it a thing of beauty and we anticipate this time of year just to create it. Plus, it's easy. (That's effing easy in WD speak). If you're going to do it please be sure you make the dressing and use real Pecorino. The fresh shallots are the key for the whole amazing taste experience. Happy Summer!
Summer Salad with Peaches and Pecorino Romano Cheese
1 small shallot, finely diced
3 tablespoons champagne vinegar
1 1/2 teaspoon honey, optional
1/2 cup extra-virgin olive oil
Salt and freshly ground pepper, to taste
In a large bowl, combine all ingredients. Whisk until emulsified.
2 peaches, peeled if desired
1/2 pound fresh salad greens
1/2 cup shaved Pecorino Romano cheese
Toss greens with sliced peaches and just enough vinaigrette to coat. Shave cheese with vegetable peeler and garnish.