When I go for a salad, I like really simple 5 minute dishes tops. Especially at the height of summer with peaches and plums all ripe and at the height of their favors. This Peach and Plum Fruit Carpaccio is ideal for
lazy fast salads that don’t need much to be spectacular. Sometimes, a light simple meal is the best.
Enter: Peach and Plum Fruit Carpaccio!
The inspiration came from traditional carpaccio, the thin raw slices of tuna, steak, etc that’s served with a light vinaigrette and maybe some arugula for color. But the flavors are fresh and amazing. Bon Appetit has a great recipe on Tuna Carpaccio by Eric Rippert from Le Bernadin.
But this recipe was more inspired by Vasily Kandinsky than anything else. His use of color circles, juxtaposing and contrasting them made for a powerfully arresting abstract paintings. Case in point: Circles in a Circle 1923. I wanted to bring that to a plate! Like NOW!
The best way to do this is with firm peaches and plums. But really almost any stone fruit can work. You just need firm fruit, a steady hand, and a mandolin. The mandolin creates nice, even, beautiful circles of anything you run through it. Try different combinations of fruits: cherries, and dark plums, peaches, nectarines- you name it. It’s August, these fruits will play well together!
Then comes the additions: You can add anything! Walnuts, radishes, baby bok choi! ( like babies…..they look really cute when they’re small.) The little bitter notes plays well with the sweetness of the sliced fruit. I gave the radishes and bok choi a quick sear in a cast iron skillet. Just to give it some tenderness and being out another dimension of flavors. But this salad is so versatile, you can do anything you like to it. Especially eat it!
Let me know how you like the salad! Shoot me a comment down below!
Note: This post contains affiliate links for the mandoline. It’s a tool I highly recommend in any kitchen if you want even cuts for vegetables and meats. I own this same type and have not had problems with it, just be careful. As with any sharp blade, it can cut more than vegetables, i.e your handy hand.Print
This Peach and Plum Fruit Carpaccio Recipe is the best 5 minute salad you’ll have all summer. Its fast, easy, and totally guilt free!
2 Baby Bok Choi
Olive Oil 4 tbsp
Honey 1 tbsp
Lemon Juice 2 tbsp
Dijon Mustard 1 tbsp
Slice! Slice the fruits into really thin slices. Not paper thin (they’ll break apart) but about the thickness of a quarter. Layer them on the plate in your favorite arrangement.
In a pan, heat some olive oil and sear the radishes and bok choi, just enough to get a small char on them. Add salt and pepper and arrange them on the sliced fruit.
Make a vinaigrette by combining the Honey, Lemon Juice, and Dijon mustard. Add the olive oil and whisk together. Drizzle a little bit over the salad and you’re DONE!
Maybe add some Walnuts too. The crunch is very welcome to the party!
PS: I recommend a Mandolin, it will cut down chopping time and make your life so much easier!