With a nod to this week’s Food for Thought; peaches and ‘shrooms may not go together, but this salad proves that peaches and broccoli get along just fine!
Well, broccoli slaw, anyway.
The nice folk at myrecipes.com published this salad as a side to barbecued chicken, and, while I passed on their chicken – which was just salt, pepper, and purchased barbecue sauce – I thought the salad looked like a winner.
Our brunch guests agreed, their was none left by the time it came to serve dessert.
I did (as always) make a few, small changes.
The myrecipes folk called for slicing the peaches, and I found, when putting the salad together, that slicing and then cutting them into chunks worked better in the slaw.
I also used freshly chopped basil leaves in place of their called for chives.
•4 tbsp olive oil
•2 tbsp sherry vinegar*
•1/4 tsp pepper
•1/4 tsp salt
•2 peaches, pitted, Sliced, and cubed
•1 (12 oz) pkg broccoli slaw
•Chopped fresh basil leaves
•Feta cheese, crumbled
•2 slices bacon, cooked and crumbled – I used Maple Roasted Bacon
*SURPRISE! YOU thought I was gonna go for the Sherry Peppers Sauce, right? Nope. I went and dropped a CHUNK of change on sherry VINEGAR ($10 for the bottle shown, but well worth it).
Whisk the oil, vinegar, pepper, and salt together in a large bowl. Oh, who am I kidding, I used my handy dandy immersion blender. Worked a treat.
Pour the dressing over the peaches and broccoli slaw, add the feta, basil, and bacon, and toss to coat.
Who woulda thunk it – peaches and broccoli.