The secret to this salad is using big, juicy sweet onions like the Vidalias that Linton Hopkins favors, which get nicely charred on the grill.
How to Make It
Preheat the oven to 325°. In a small bowl, whisk the mayonnaise with the sour cream, buttermilk, mint, parsley, chives and vinegar and season with salt and pepper. Refrigerate.
Line a large rimmed baking sheet with parchment paper. Arrange the bacon slices on the sheet in a single layer and sprinkle with the brown sugar and cayenne. Bake for about 25 minutes, until caramelized (the bacon will crisp as it cools). Let cool, then cut the bacon into bite-size pieces.
Meanwhile, light a grill or preheat a grill pan. Brush the onions with olive oil and season with salt and pepper. Grill over moderate heat, turning occasionally, until softened and browned, 10 minutes. Separate the onions into rings. Brush the peaches with olive oil and grill over moderately high heat until tender, 2 minutes. Transfer to a plate.
In a large bowl, toss the onions with the peaches and bacon. Add the buttermilk dressing and toss to coat. Serve right away.
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Aggregate Rating value: 4
Review Count: 2691
Worst Rating: 0
Best Rating: 5
Author Name: Damon Delvechio
Review Body: This is good, made it a while back and had the same issues with the peaches. Tried it again but tossed the peaches with olive oil, salt and sugar (for caramelizing) worked great.
Review Rating:
Date Published: 2016-08-31
Author Name: jebady
Review Body: I made this last weekend and it was REALLY good. The only problem I had was that my peaches fell apart a bit on the grill. I either cooked them too long, or they were too ripe to start with. Will definitely be making it again later this summer.
Review Rating: 5
Date Published: 2016-06-29
