Easy // 20 mins // 1 1/2 Quarts Dressing
There’s a whole lotta Umami going on in this very satisfying sauce & dressing. It comes together in minutes, but you’ll be licking your plates and thinking of new ways to use it. I suggest a jewel-toned purple potato & red onion salad next!
Small Covered Saucepa
1 Large Red Onion, rough chop
3 Small Peaches, rough chop
1 1/2 Cups Blueberries
(Opt) 1 Medium Tomato, rough chop
Apples, Peaches, Pears, Carrots, Romaine
Red Onions, Cucumber, Potatoes, Tomatoes, Blueberries, Cantaloupe
1/3 Cup EVOO
1/2 Tsp Black Pepper
3 Whole Cloves
1/2 Tsp Coriander Seeds
1 Tsp Sea Salt
1 1/2 Cup Water, divided use
1/3 Cup Balsamic Vinegar
(Opt) Favorite Fresh Herbs, Basil, Oregano, Thyme
Step 1: Put a few potatoes in a small saucepan w/ water to cover & a good pinch of salt. Cover & set over medium high heat. When the water boils, set a timer for 10 mins. Remove from heat & let sit until you’re ready to use them in your salad. They are good warm or room temp. Meanwhile, heat the oil in a skillet w/ the chopped red onion, black pepper, cloves & coriander seeds. Med high sauté for 7 mins.
Step 2: Add diced peaches & salt & sauté for 2 mins more. Add in the blueberries & 1/2 cup water & sauté for another 2 mins. Remove from heat & stir in the diced tomato if using. Cool slightly then blend w/ the balsamic vinegar. Pour into a 2 quart container. Add 1 cup water to the blender jar & wiz to rinse out the jar. Stir that flavored water into the dressing.
Step 3: Cut the fruits & vegetables into attractive bite sized shapes & sizes. Slice or dice the cooked potato. Compose your salads on the plates. I dress the romaine in advance, but not the other ingredients. Drizzle more dressing over the completed compositions. Set out everything buffet style & let the family create pretty plates. Garnish w/ fresh herbs.
Fun Fact: The flavors of peach blueberry & balsamic are so unctuous that this dressing would make a wide range of superb entrée style salads. It pairs well w/ sweet shellfish like wild caught crabs & lobster, would be superb w/ organic chicken or as a glaze for Bison. Use a quality regular Balsamic, not the long aged ones.