PEACH AND TARRAGON SALAD
Serves 2
Tarragon is an herb beloved in Georgia, writes cookbook author Olia Hercules in her second cookbook, “Kaukasis: A Culinary Journey through Georgia, Azerbaijan and Beyond.” She pairs it with ripe, sweet summer peaches — and a few other ingredients — to take the fruit to the savory side.
Serve this slightly tart and spicy salad with grilled pork, lamb chops or roasted summer squash.
Adapted from “Kaukasis: A Culinary Journey through Georgia, Azerbaijan and Beyond,” by Olia Hercules (Weldon Owen, 2017). 2 ripe white or yellow peaches, pitted and thinly sliced
1/2 cup seedless green grapes or gooseberries, sliced (may substitute 4 small tart plums, pitted and thinly sliced)
Leaves from 1/2 small bunch tarragon (from a 0.75-ounce clamshell pack)
2 tablespoons fresh lemon juice (from 1 lemon)
1/4 small spicy red chile pepper (such as bird’s-eye), seeded and minced (may substitute 1/2 small jalapeño pepper)
1/2 teaspoon sugar or
honey
1 small clove garlic, grated Pinch flaky sea salt, or more as needed Pinch freshly ground black pepper, or more as needed
Arrange the peaches and the grapes or gooseberries on a plate.
Whisk together the tarragon, lemon juice, chile pepper, sugar or honey, the garlic, salt and a generous pinch of pepper in a liquid measuring cup to form a dressing, then pour it over the fruit. Taste, and add more salt and/or pepper, as needed.
Nutrition | Calories: 90; Total Fat: 0 g; Saturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 75 mg; Carbohydrates: 24 g; Dietary Fiber: 3 g; Sugars: 20 g; Protein: 2 g.