Equinox Restaurant's Chef Karen Nicolas was named one of the Best New Chefs of 2012 by Food and Wine Magazine. For
almost two decades, Co-Owner/Chef Todd Gray has been renowned for cultivating
and training the city’s top culinary talent. Nicolas is yet another testimony
to Chef Gray’s skill as a mentor, teacher, and coach to D.C.’s next generation
of chefs.
To celebrate, Todd and Ellen Gray hosted a lovely BBQ featuring the most fresh and tasty peach salad. It was so nice to see friendly faces after just getting off the plane from Taiwan. Make this recipe at home!
Peaches:
pit and cut into 6 wedges
lightly grill both sides of each wedge
Yuzu Vinaigrette:
1 cup yuzu juice (you could use OJ if you can't find yuzu juice)
1/4 c rice wine vinegar
2 tbsp dijon mustard
3 cups olive oil
salt and pepper
Blend all ingredients together with a blender or whisk
Season with salt and pepper
Salad:
radicchio, cut up
baby arugula
crumbled goat cheese
grilled peaches
Toss the salad with the vinaigrette.
pit and cut into 6 wedges
lightly grill both sides of each wedge
Yuzu Vinaigrette:
1 cup yuzu juice (you could use OJ if you can't find yuzu juice)
1/4 c rice wine vinegar
2 tbsp dijon mustard
3 cups olive oil
salt and pepper
Blend all ingredients together with a blender or whisk
Season with salt and pepper
Salad:
radicchio, cut up
baby arugula
crumbled goat cheese
grilled peaches
Toss the salad with the vinaigrette.
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