Peach and Tarragon Salad

1 week ago 11

Democracy Dies successful Darkness

Cookbook writer Olia Hercules suggests serving this savory, somewhat tart crockery with grilled pork, lamb chops oregon roasted summertime squash.

To work the accompanying story, see: Light, summery Eastern European recipes that smash the stereotype.

Ingredients

2 ripe achromatic oregon yellowish peaches, pitted and thinly sliced (may substitute nectarines)
1/2 cupful seedless greenish grapes oregon gooseberries, sliced (may substitute 4 tiny tart plums, pitted and thinly sliced)
Leaves from 1/2 tiny clump tarragon (from a 0.75-ounce clamshell pack)
2 tablespoons caller citrus foodstuff (from 1 lemon)
1/4 tiny spicy reddish chile capsicum (such arsenic bird's-eye), seeded and minced (may substitute 1/2 tiny jalapeño pepper)
1/2 spoon sweetener oregon honey
1 tiny clove garlic, grated
Pinch flaky oversea salt, oregon much arsenic needed
Pinch freshly crushed achromatic pepper, oregon much arsenic needed

Nutritional Facts

Per serving

Calories
90
Carbohydrates
24 g
Sodium
75 mg
Protein
2 g
Fiber
3 g
Sugar
20 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Kaukasis: A Culinary Journey done Georgia, Azerbaijan and Beyond," by Olia Hercules (Weldon Owen, 2017).

Tested by Kara Elder.

Published August 22, 2018

Updated March 16, 2026