Mixed Green Salad with Sugar-Roasted Peaches, Lots of Seeds, and Creamy Goddess Dressing Green
by Bill Taibe
from Fine Cooking
Goddess dressing, named for its pale green color, typically contains mayonnaise, sour cream, anchovy, lemon, and fresh herbs like tarragon and chives; this quick, light version uses crème fraîche and lime juice for extra tang, and plenty of mixed herbs, including basil and mint. The seeds add crunchy texture, and the peaches bring a sweet note to the dish.
1-1/2 Tbs. extra-virgin olive oil
1/3 cup crème fraîche
1 Tbs. fresh lime juice; more to taste
2 Tbs. mixed chopped fresh herbs, such as tarragon, parsley, basil, and mint
1 tsp. thinly sliced fresh chives
Kosher salt and freshly ground black pepper
2 Tbs. sunflower seeds
2 tsp. pumpkin seeds
2 tsp. pine nuts
6 oz. (6 cups) mixed baby greens (such as arugula, red leaf, red oak, and butter lettuces)
4 Sugar-Roasted Peach halves, sliced lengthwise into thirds, at room temperature
12 small fresh mint leaves (optional)
Position a rack in the center of the oven (or toaster oven) and heat the oven to 350°F.
In a medium bowl, whisk 1 Tbs. of the oil with the crème fraîche, lime juice, mixed herbs, and chives. Season the dressing to taste with more lime juice, salt, and pepper.
In a small bowl, combine the remaining 1/2 Tbs. oil with the seeds and nuts. Spread them on a small foil-lined baking sheet and sprinkle with 1/2 tsp. salt. Toast in the oven (or toaster oven) until the pine nuts are golden-brown, about 7 minutes.
In a large bowl, season the greens with salt and pepper; distribute them evenly among 4 plates. Arrange the peaches on the greens. Sprinkle the seeds and pine nuts on top. Drizzle each salad with about 2 Tbs. of the dressing, and garnish with the mint leaves, if using.
nutrition information (per serving):
Photo: Colin Clark