Watermelon,
grilled peach, blackberry salad
Yield: 8 servings |
Wine
suggestion
Sauvignon Blancs from New Zealand are distinctively
aromatic and racy, and the best examples are unoaked. Their
bracing acidity make for a great salad wine.
|
Grill the peaches for this fruit salad to caramelize their natural
sugars and bring out their flavors, but don't grill too long-you
want them to keep their shape and texture. Everything else is
uncooked, so you get the juicy pink watermelon and the deep, dark
berries, along with the caramelized peaches, all pulled together
by the creamy yogurt sauce.
Honey-Yogurt Dressing
Yield: About 1 cup
- 1
cup vanilla yogurt, drained (see Note 1)
- 2
Tablespoons honey
- 1
Tablespoon fresh lemon juice
Combine
all the ingredients in a small bowl. May be refrigerated up to
2 days.
Salad
- 4
ripe peaches, halved and pitted
- 2
Tablespoons vegetable oil
- 8
wedges of ripe watermelon
- 1
pint of blackberries
- 1/4
cup mint, chiffonade (see Note 2)
- 1/2
cup slivered toasted almonds (see Note 3)
Preheat a gas or charcoal grill to medium high. Brush the peaches
on both sides with oil and grill cut-side down until golden brown
and caramelized, 3 to 4 minutes. Turn over and grill 1 to 2 minutes
more. Arrange all the fruit on a large platter, drizzle with the
Honey-Yogurt Dressing and sprinkle with the mint and the toasted
almonds.
NOTES:
1.
To drain yogurt, place it in a cheesecloth-lined strainer over
a bowl for 1 hour until thickened. Discard the liquid that remains
in the bowl.
2. To cut mint into chiffonade (fine ribbons) roll up leaves and
cut into thin strips.
3. To toast slivered almonds, place on a baking sheet in a preheated
350°F oven until golden, 7 to 8 minutes, turning so they don't
burn.
