Peach Arugula Salad with Manchego

 

 

For years, arugula was just that bitter stuff in Mesclun salad mix that I tolerated. But I became a fan over the summer after enjoying a peach salad at the Indianapolis restaurant Bluebeard. I knew right away that I would want to try making it at home.

I used all the ingredients listed on their menu, but had to come up with my own peach yogurt vinaigrette and croutons.

The sweet, juicy peaches combine wonderfully with the peppery arugula. The addition of Manchego, a Spanish sheep’s milk cheese, is perfection. White cheddar, cheaper and easier to find, is a good substitute. I have made this numerous times and we just don’t get tired of it, especially when I alternate it with Watermelon and Arugula Salad.

Arugula, also known as rocket, was seen as an aphrodisiac in days past. A Google search confirmed what I read on Wikipedia: that the ancient poem Moretum by Virgil contains a line that translates as “the rocket excites the sexual desire of drowsy people.”

Just in case you need to know.

 

Peach and Arugula Salad with Manchego

2 cups grape tomatoes

1 bag (5 to 7 ounces) arugula*

1 shallot, thinly sliced

3 peaches, pitted, peeled if desired, and thinly sliced

1/2 to 3/4 cup Manchego or white Cheddar, diced or julienned

Croutons (recipe follows)

Peach Herb Yogurt vinaigrette (recipe follows)

 

Preheat oven to 350.

Make vinaigrette and croutons (both can be done ahead of time).

Drizzle a little olive oil onto a rimmed baking sheet and add tomatoes, rolling them around to coat. Sprinkle with salt. Roast 10 to 15 minutes, just till tomatoes pop a bit and look soft. Set aside.

Prepare peaches, shallot and cheese if not already done.

When everything is ready, toss ingredients together in large salad bowl. Pass vinaigrette separately.

Serves 4 to 6.

Peach-Herb Yogurt Vinaigrette

1 peach, pitted, peeled and cut in a few chunks

2 tbsp. fresh chopped mix of thyme and oregano

5 large fresh basil leaves

3 tbsp. champagne vinegar**

1 tbsp. sugar

1/2 tsp. salt

3 heaping tbsp. plain nonfat Greek yogurt

1/4 to 1/2 cup extra virgin olive oil

Peach nectar or juice to thin, if desired (it can replace some of the oil)

 

Add all ingredients but oil and juice to blender. Puree, then add oil in a stream while blending. Taste and adjust as desired. Keep in refrigerator.

 

Herbes de Provence Croutons

Butter

Olive oil

2 to 3 cups cubed rustic bread of choice

2 tsp. dried Herbes de Provence

1/2 tsp. sea salt

 

Melt a few tablespoons of butter and oil in skillet. Add bread cubes and stir. Sprinkle with herbs and a little salt. Stir occasionally, adding more fat as necessary, and brown the croutons lightly. When cool, store in airtight container.

 

*I buy Trader Joe’s Wild Arugula, $1.99 for a 7-ounce bag.

**I like Trader Joe’s Orange Muscat Champagne Vinegar.