The City Magazine Since 1975

The Farmhouse Peach Salad

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  • 1/4 cup Meyer lemon juice (or, if not available, substitute fresh lemon juice with a spash of orange juice)
  • Splash Champagne vinegar
  • 1 pinch red chili flakes
  • 3/4 cup olive oil
  • 1 head frisée, leaves separated, washed, and patted dry
  • 2 bunches arugula, washed and patted dry
  • 1 red onion, cut in thinly shaved slices
  • 4 ripe peaches
  • Arugula

Combine the lemon juice, Champagne vinegar, and red chile flakes in a bowl. Slowly whisk in the olive oil. Toss the frisée, arugula, and all but two tablespoons of the dressing. Divide between eight salad plates. Slice the peaches, toss the slices in the remaining dressing, and divide between the salad plates. Serve immediately.