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Peach Salad with Onion Rings

Green leaf lettuce salad with fresh peaches, Parmigiano-Reggiano cheese, pecans, tomatoes, onion rings, and a peach vinaigrette dressing.
5 from 1 vote
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Prep Time 25 minutes
Total Time 25 minutes
Course Salad
Cuisine American
Servings 4
Calories 626 kcal

Equipment

  • cooking thermometer

Ingredients
  

Salad
  • ⅓ cup pecans, toasted (whole or chopped)
  • ⅓ cup Parmigiano-Reggiano cheese, shredded
  • 1 large yellow peach, peeled and cut into cubes
  • 8-10 grape or cherry tomatoes, sliced into quarters
  • 8 cups green leaf lettuce, washed and dried
Peach Salad Dressing
  • ¼ cup olive oil
  • 3 tablespoons rice wine vinegar
  • 3 tablespoons peach preserves or peach jelly
  • ⅛ teaspoon salt
  • 1 pinch black pepper
Onion Rings
  • 2-3 cups high-smoke-point cooking oil (such as peanut, canola, or vegetable)
  • 1 large sweet onion, sliced thin (1/4 inch)
  • ¾ cup buttermilk
  • ½ cup all-purpose flour (can use gluten-free flour)
  • ½ cup cornstarch
  • ⅛ teaspoon cayenne pepper, ground
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions
 

Salad
  • Toast the pecans in a large skillet on low to medium heat, stirring frequently. Remove the pan from the heat when they are starting to brown. Cool.
  • Place washed and dried lettuce into a large salad bowl. Add the following to the lettuce in rows: pecans, cheese, peaches, and tomatoes. Leave room for a row of onion rings.
Salad Dressing
  • Place the olive oil, rice vinegar, peach preserves, salt, and pepper into an electric blender (or use an immersion blender).
  • Blend for several seconds until well mixed. Blend again just before serving.
Onion Rings
  • Add the cooking oil to the pan. Use the thermometer to heat it to 365-370°F.
  • Place the buttermilk into a large shallow bowl.
  • Add the flour, cornstarch, cayenne, salt, and black pepper to another large shallow bowl. Mix well.
  • Add the onion rings to the buttermilk to coat them. Shake them to let some of it drip off.
  • Dredge the onion rings (one at a time) into the flour mixture.
  • When the oil is at temperature, add a few coated onion rings (one at a time) into the hot oil. Cook for 2-3 minutes or until golden. Remove to a platter covered with a paper towel. Leave uncovered to prevent the onion rings from becoming soggy.
  • Continue coating and frying the onions. Let the oil return to the frying temperature between batches.
  • Add a row of onion rings to the salad.

Notes

Keeping Onion Rings Warm

You can keep a batch of onion rings warm while you cook others by placing them in a 200°F oven. 

Nutrition

Calories: 626kcalCarbohydrates: 55gProtein: 9gFat: 42gSaturated Fat: 6gPolyunsaturated Fat: 9gMonounsaturated Fat: 26gTrans Fat: 0.1gCholesterol: 11mgSodium: 587mgPotassium: 500mgFiber: 4gSugar: 19gVitamin A: 5812IUVitamin C: 22mgCalcium: 212mgIron: 2mg
Keyword Peach Salad with Onion Rings, Peach Vinaigrette, Salad, Salad Dressing, Salad Dressing Recipe, Salad Recipe
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