Crook's Corner's Green Peach Salad
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Author Notes: How to make good on rock hard peaches, from Chef Bill Smith's 2005 cookbook Seasoned in the South. - Genius Recipes
Serves 4-6
- 2 1/2 pounds unripe peaches, peeled and sliced as for pie
- Scant 1/4 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons strong-flavored extra-virgin olive oil, like Greek or Lebanese
- 2 tablespoons fresh mint chiffonade
- Toss the peaches with the sugar and salt. Let them sit for 10 minutes.
- Fold in the pepper, oil, and mint.
- Serve cold within a few hours of preparation, as it will become mushy overnight.
- This recipe is a Community Pick!
Tags: Summer
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10 months ago debnc
Fantastic recipe! It also works with ripe peaches.
12 months ago may1girl
Love this recipe so much! So simple yet so delicious. I just made it again for the first time since last summer. And even though I forgot to add the olive oil (LOL) everyone loved it.
12 months ago jwlucas
Delicious! I enjoyed this at Crook's Corner's tonight. Perfect night to dine al fresco, and and Bill Smith even had his legendary honeysuckle sorbet on the menu.
over 1 year ago Bevi
I would make anything from Crook's Corner - the best shrimp & grits and Hoppin" John I ever had in my life!
And a mean, clean special cocktail menu as well!