Photo by: Jennifer Causey
Crook's Corner's Green Peach Salad
Save and print this recipe on FOOD52.
Serves 4-6
2 1/2 pounds unripe peaches, peeled and sliced as for pie
Scant 1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons strong-flavored extra-virgin olive oil, like Greek or Lebanese
2 tablespoons fresh mint chiffonade
Toss the peaches with the sugar and salt. Let them sit for 10 minutes.
Fold in the...
more Photo by: Jennifer Causey
Crook's Corner's Green Peach Salad
Save and print this recipe on FOOD52.
Serves 4-6
2 1/2 pounds unripe peaches, peeled and sliced as for pie
Scant 1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons strong-flavored extra-virgin olive oil, like Greek or Lebanese
2 tablespoons fresh mint chiffonade
Toss the peaches with the sugar and salt. Let them sit for 10 minutes.
Fold in the pepper, oil, and mint.
Serve cold within a few hours of preparation, as it will become mushy overnight.
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