Fruit fever contines. This time with the sudden arrival of peaches and nectarines and cherries. All week I've been sampling the nectarines while checking my optimism since it's early in the season and they're imported from the US. Every single one was a delight -- sweet, firm, juicy, no mealiness (the death knell of stone fruit). Then I moved on to the peaches, smaller, not as fuzzy as Ontario ones, and again, perfect, even better than the nectarines. The cherries need no introduction.
I didn't peel the peach because its flesh was barely fuzzy. But if you prefer to skin it, use the process for peeling tomatoes: pour boiling water over the fruit until the skin wrinkles then use a paring knife to detach it from the flesh. Hold the fruit in your hand and create slivers by carving down into the pit in small crescents.
If you have a cherry pitter by all means now would be the time to use it but I simply stemmed the cherries, then sliced off their ends, added those to the salad bowl, and tossed the rest in my mouth so I could chew off the fruit from the pit.
Wash and dry a bunch of lacinato black kale. Lay it flat and ribbon it with a knife in 1/4 inch strips horizontally. Add to the peach and cherry slices until you have a 2 to 1 ratio of greens to fruit.
Add 1/2 cup of well drained white kidney beans. For most beans I prefer cooking from dry, but in the case of the kidney bean, canned is better. **
Thinly slice half a green onion.
Chop a handful of roaasted almonds and toss into the mix. Toasted sesame seeds are good too.
Season with a fruity vinegar like apple cider or white balsamic and a rich oil like extra virgin olive oil or hemp seed oil (green and nutty) by drizzling a bit of each over the salad, tossing until coated, and adding more if necessary.
**I've been researching canned beans and surprisingly, even against Eden Organics canned beans, the yellow packaged No Name producer has the firmest, least gummy beans.