A couple of weeks ago, I co-hosted a fun event gathering together local bloggers to learn about the new (cool) Sony Dash. It was catered by the amazing Jennifer Puccio, a rising San Francisco chef, who heads the kitchen at Marlowe. Because the Dash is so kitchen-friendly, it made sense to have a cooking demo as well. This salad was one of the dishes that she made that day for lunch, and I dare say, it was the biggest hit amongst us all.
Jennifer used imported Spanish smoked olive oil to drizzle over the salad which gave it an earthy, bacon-y flavor. I didn't have it on hand when I made this salad over the weekend, and I really regret it. It would have been so much better with the smoked olive oil. It's worth your time, effort, and money to find it.
Jennifer also used white peaches for the salad, but the yellow ones were riper at my market so I used those instead.
- Peaches cut into different shapes/sizes (for amount shown in photos, two platters, I used 4 peaches)
- Burrata cheese (or fresh mozzarella), available at Whole Foods or a good Italian deli
- Pickled shallots (finely diced shallots soaked in fresh lemon juice)
- Aleppo chili flakes (I used chipotle because I wanted more smokiness)
- Smoked salt (I used smoked Maldon sea salt, available at Sur La Table)
- Wild arugula
- Smoked olive oil (or regular if you don't have it)
Arrange peaches and chunks of burrata cheese on a plate. Drizzle with pickled shallots and chili flakes. Scatter arugular over the top. Drizzle with smoked olive oil. Finish with a generous sprinkling of smoked salt. Devour
