Grilled Peach-and-Mozzarella Salad
5 peaches
3 green onions sliced
1/4 cup chopped fresh
cilantro
3 tablespoons honey
1 teaspoon salt
1 teaspoon lime zest
1/2 cup fresh lime juice
3/4 teaspoon ground cumin
3/4 teaspoon chili powder
1 1/2 tablespoons tequila
(optional)
1/3 cup olive oil Vegetable
cooking spray
1 (6-oz.) package watercress
or baby arugula, thoroughly washed
3/4 pound fresh mozzarella,
cut into 16 (1/4-inch) slices
Garnish: fresh cilantro sprigs
Peel and cut the peach. Break
the remaining 4 peaches into 28 (1/4-inch-thick) circles and split across the
stem and bottom ends.
Process the sliced peach, the
green onions, the next 7 ingredients and, if necessary, the tequila in the food
processor for 10 to 15 seconds or until smooth. Add oil and pulse 3 to 4 times
or until well blended.
Cover the cooled cooking
grill with the cooking spray and place on the grill. Preheat the bbq to 350 °
to 400 ° (medium-high). Brush the peach rounds on both sides with 1/3 cup of
peach coating.
Grill the peach rings,
covered with a grill lid, over 350 ° to 400 ° (medium-high) heat for 3 to 5
minutes on either side or until the grill marks emerge.
Arrange the watercress
uniformly on four tiles. Alternately add 4 circles of roasted peach and 4
slices of cheese on each dish of watercress. Top each with three more rounds of
peach. Drizzle the leftover peach sauce. Garnish, if you want.
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