One of my favorite cookbooks is A Year in a Vegetarian Kitchen by Jack Bishop. He has a gentle way with vegetables, making them tasty enough for his children to enjoy, yet allowing their flavors to come through.
His peach and lettuce salad tastes of summer and is great eaten outside with a dinner cooked on the barbecue.
It's also very healthy. A reduction of fresh orange juice replaces most of the oil in the dressing and enhances the flavor of the peaches. This recipe doubles easily.
Sometimes I use pumpkin seeds, and sometimes cashews. I like them both with the peaches, but last week I opted for the buttery crunch of cashews to enhance the soft crunch of the tender lettuce from Finley Farms.
Peach and Lettuce Salad
2 tbsp cashews
1/2 cup fresh orange juice (from 1 orange)
2 tsp lime juice
2 tsp olive oil
4 cups lettuce, torn into bite sized pieces
1 peach, halved, pitted and diced
Put orange juice in a small saucepan and cook until syrupy and reduced to about 1 tbsp, about 10 minutes. Let cool.
Toast cashews in a dry skillet until lightly browned, about 5 minutes. Transfer to a plate.
Whisk lime juice and olive oil into orange juice. Season with salt and pepper.
Combine lettuce, peaches and cashews in a salad bowl. Toss with the dressing just before serving.
Serves 3-4
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