Sunday, August 11, 2013

"Awase-zu" Marinated White Peach and Summer Vegetable Salad

"Awase-zu" marinated peach with summer vegetables...power salad!

This salad has become a big hit at home and among home guests this summer.
After marinating (quick-pickling) peach and shallot in my Kyoto-style "Awase-zu", I make vinaigrette with it and olive oil. It's so delightful! Also, because "Awase-zu" is very mild in acidity, you need much less oil to mix with it to make a vinaigrette. So, the salad is filling yet really light.

Here's my recipe:

"Awase-zu" Marinated White Peach and Summer Vegetable Salad

Ingredients: (4 servings)
2 small-size ripe white peach, cut into wedges
1 shallot, thinly-sliced
2 tablespoons Kyoto-style "Awase-zu"
2 tablespoons lemon juice
1/4 cup (60 ml) olive oil
salt and pepper to taste
kernels from 1/2 grilled corn
8-10 medium-size okra, grilled and cut in half diagonally
a few leaves of red kale, cut and tenderized by hand
other leafy vegetables such as arugula and escarole
some small heirloom tomatoes
some dill
some roasted and crushed almonds
a few radishes, thinly-sliced
some feta cheese, crumbled
some dill
some mint

  1. In a bowl, combine the "Awase-zu" and lemon juice with a pinch of salt. Add the peach and shallot. Cover and let them marinade for 15-30 minutes.
  2. Remove the peach and set aside.
  3. To the "Awase-zu" mixture, whisk in the olive oil. Adjust the seasoning with salt and pepper. ("Awase-zu" vinaigrette)
  4. In a large bowl, combine the rest of the ingredients and add the "Awase-zu" vinaigrette. Toss and transfer to a serving plate.