Peach-Pureé Vinaigrette
Published August 3, 2013
William Brinson for The New York Times; Food stylist: Michaela Hayes. Prop stylist: Susan Brinson.
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
½ cup peach purée
Salt and freshly ground pepper to taste
½ cup extra-virgin olive oil
¼ cup balsamic or sherry vinegar
10 leaves fresh basil, washed
Nutritional analysis per serving
8 grams carbs; 516 calories; 39 grams monosaturated fat; 6 grams polyunsaturated fat; 7 grams saturated fat; 54 grams fat; 352 milligrams sodium; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine all of the ingredients in a blender, and blend until they are smooth. Use to dress a green salad within 1 hour.
Private Notes
Comments
I use my Nutri Bullet to puree the peaches - 1 peach - 1/2 cup - I did 2 peaches and used half to make the dressing and I put the rest into sparkling peach flavored water and a little vodka:) Dressing was delicious
What amount of peaches are needed for this recipe?
Do you puree the greens in with the peaches and dressing fixings?
What amount of peaches are needed for this recipe?
I use my Nutri Bullet to puree the peaches - 1 peach - 1/2 cup - I did 2 peaches and used half to make the dressing and I put the rest into sparkling peach flavored water and a little vodka:) Dressing was delicious