Last night, around nine in the evening, a tiny prop plane touched down on the runway in Charlottesville. We’d taken off in Charlotte, swinging east around a big storm. As we cleared the towering thunderheads, a magnificent pink and orange sunset set up over the Blue Ridge mountains. In New York, it was the sight of the massive city rising straight out of the water that would bring me the feeling of homecoming. But, as Brian and I became disenchanted with NYC, that sight stopped bringing the same comfort. “Where is nature in all this?” I’d think as I took in all that concrete and glass from above. Now, whether flying or driving, it’s the sight of the Blue Ridge Mountains, stretching out just west of my small city, that lets me know I’m close to home.
I’d been in the Dominican Republic for one of those trips that’s part work and part tropical magic. The weather there was sweltering, just like in Virginia, but the ocean breeze and turquoise Caribbean water tempered the searing sun nicely. As someone who lives and breathes seasonal food, the tropics, with their general lack of seasonal ebb and flow are confusing. Still, after plates piled high with perfect mangoes, passion fruit, pineapple, and watermelon, it’s tough to make the switch back to East Coast eating.
This salad seems like a good place to start. Made almost entirely on the grill, it’s filled with of-the-moment local ingredients like garlic scapes, the first peaches of the season, romaine, and tender skirt steak, and topped with a tangy, sweet balsamic reduction. Red wine spritzers are a solid summery accompaniment; then again, a couple bottles of Presidente would be great too.
I never thought I’d adjust to life in the ‘burbs after living in the city for so many years… but I’ve fallen totally in love with being surrounded by more trees, parks, lakes, beaches. I love being able to romp in a yard with the dog. I’ve learned that this is what it means to truly live.
Yes, this steak looks amazing… and I know that Eric would be a very happy dude if he was served this. However, I think I’d be perfectly satisfied by that beautiful side of garlic scapes and peaches.
Yum! This looks amazing. I love how you are sharing your recipes from your latest CSA basket. So cool! Thanks for sharing!
Happy Summer!
xx Sydney
YUM! This looks delicious. I’d have to imagine it being fairly hearty but not too much so to make you feel like a nap! I have never included peaches with my steak salads before so this is DEFINITELY a must make! Thanks again for a stellar post and keep up the good work!
Oh goodness, this salad is everything good about this season. I just tried my hand at cooking with garlic scapes the other day and am totally in love — they sound incredible grilled with that juicy, perfectly done steak and those delectable peaches! So beautiful and such a work of art in flavor and in look, as always!
This salad looks delicious, Elizabeth… though I would miss that bounty of fresh, tropical fruits, too. <3
is it weird that I think the steak just oozes sexiness? it looks PERFECTLY cooked, and I’m loving the overall presentation too 🙂
What a salad! This is pretty much everything that’s good about summer on a plate.
Perfect! I’m always so adamant on making sure there’s fruit on my plate in some form during the summer. It just seems a shame to eat a meal without fruit when it’s at it’s peak season! The grilled peaches are so fun and colorful 🙂
I haven’t got on to the grilled peaches bandwagon yet, but I am going to have to try this salad. It looks lovely, fresh and slightly sweet.
Wow , this looks so good ! thanks , love it !
I was down in the DR for the beginning of June (strictly vacation though…or maybe not, if you consider visiting the in-laws). I still desperately miss the amazing mangos and other fruits there!
We have long become disenchanted with NYC but still can’t seem to get away….eventually it’ll happen!
Garlic scapes are new to me but I love grilled peaches (haven’t done much more than serve them with prosciutto). That said, I’ll have to try. Beautiful post, Thanks for sharing it.