This salad recipe is a restaurant recreation based on a salad that I had at Big Sur Bakery and Restaurant in June. It was awesome! This is definitely one of my favorite recipes of the summer, so far. I looked in the Big Sur Bakery Cookbook and realized that the peach and mache salad was based on the Field Greens Salad with Pecans, Croutons, and Ranch Dressing recipe + garlic in the dressing, peaches in the salad, and Feta cheese but no croutons.
Peach, Feta, & Mache Salad with Creamy Garlic (Ranch) Dressing
* You can limit the salad greens you use based on what you have. I used radicchio, butter lettuce, and mache.
- 2-3 peaches, sliced with skin on
- 2 heads frisee
- 1 head of raddachio, torn into bite sizes
- 1 head butter lettuce
- 2 heads of Beligian endive
- 2 handfuls of mache
- 6 oz. crumbled Feta cheese
- +pecan halves (optional)
Big Sur Bakery Ranch Dressing (+ Garlic)
- 1/2 cup buttermilk
- 2 tablespoons creme fraiche
- 2 tablespoons champagne vinegar
- 1/2 cup homemade mayonnaise (see instructions below)
- 1 small shallot, minced
- 1 whole scallion, trimmed and thinly sliced
- 1 tablespoon minced flat-leaf parsley
- 1 tablespoon minced chives
- Kosher salt
- Freshly ground black pepper
For dressing combine buttermilk, creme fraiche, and vinegar in a spouted measuring cup. Put the mayonaise in a bowl, and slowly pour in the buttermilk mixture while whisking vigorously. Add the shallots, scallions, parsley, and chives, and season with salt and pepper to taste. Let the dressing sit in the refrigerator for at least 30 minutes and up to 4 hours.
* I added garlic to this recipe, about 3 cloves minced. The dressing on the salad at BSB was called a Creamy Garlic Dressing. The next night I took what was left over of the ranch dressing and added Gorgonzola to it to create a blue cheese style dressing for an apple fennel salad.
- 2 egg yolks
- 1/2 lemon
- 1 tablespoon Dijon mustard
- 1 1/2 cups rice bran oil or canola oil
- 1 teaspoon kosher salt
- 1/8 teaspoon freshly ground pepper
To make mayonnaise in a food processor, put 1 tablespoon water, the egg yolks, a few drops of lemon juice, and the Dijon Mustard in the processor. With the processor running, gradually add a few drops of the oil. Continue adding the oil in a thin stream-you want to do this slowly to ensure that the oil is fully emuslified into the yolks from the get-go. Once you’ve incorporated about 1 cup of the oil (the mixture should be very thick at this point), add another tablespoon of the water and a few more drops of lemon juice. Season with the salt and pepper, and continue to slowly add the remaining 1/2 cup oil while the processor is still running on high speed. Transfer the mayonnaise to a glass jar or plastic container until ready to use.
The mayonnaise will keep for up to 3 days under refrigeration.