Peach, Tomato and Basil salad
Recipe By: Chef Rowley of Cafe Anglais

6 white peaches
6 good tomatoes
1 lemon
best olive oil or walnut oil
6 large basil leaves

Pour boiling water over six white peaches and let stand for 10 to 30 seconds, depending on the ripeness of the fruit. Refresh in cold water and skin.
Do the same for six large tomatoes, which should still be firm and full of flavor. Slice the tomatoes thinly and salt them. Cut the peaches into thin
segments. Arrange them in an overlapping circle, alternating the two fruits. Squeeze the juice of a lemon over the salad and drizzle lightly with oil
(very lightly if you are using walnut oil). Tear six basil leaves and scatter these over the salad. Mill some black pepper, and serve.

Serves: 6

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