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.
- 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