peach & mache salad . sprouted kitchen

"Have patience with everything that remains unresolved in your heart. Try to love the questions themselves as if they were locked rooms or books written in a very foreign language. Don’t search for the answers, which could not be given to you now, because you would not be able to live them. And the point is to live everything. Live the questions now. Perhaps then, someday far in the future, you will gradually, without even noticing it, live your way into the answer."

-Rainer Maria Rilke, Letters to A Young Poet

Living the questions. I love the image of "living everything" (thank you, Sarah, for sharing this quote with me!). I want to keep moving when fear paralyzes me. When big decisions seem too big, or I seem stuck or defeated within them before I've even truly lived them through - before I've lived my way to the answer. As someone who assumes the outcome of circumstances before they actually play out, I need to be doing a lot less projecting and choosing more joy in the process. Oh, the process. But I love answers! Anyway, wanted to pass on the quote to you too.

It's been overcast and humid over here, so the 4th celebrations may not be as sunny and glorious as we hope for. Regardless of the sunshine, there will be a beach, friends, a BBQ and a weekend with both work and family. Because I am always "the salad girl" I made a big batch of this dressing to have on hand for all the get togethers. I am a fan of the salad construction below. It is a perfect use of all those ripe peaches this time of year, a bit of heft from the lentils and avocado and a spicy yet slightly creamy dressing. I have not burn out on my good quality sheeps feta phase, so I couldn't help myself here either. We used mache for a tender texture that wouldn't compete with the peaches, but the lettuce choice isn't strict here.

Wishing you all a nice holiday weekend. May there be fresh and tasty salads between all the bbq's and chips!

peach & mache salad . sprouted kitchen

peach & mache salad . sprouted kitchen


Dressing recipe inspired from Bon Appetite

I doubled the dressing because I like to keep extras on hand. It was great drizzled on some grilled vegetables and livened up a bowl of quinoa. You could halve everything if you want just enough for one or two salads. I added creme fraiche to the original because I prefer things a little creamy, but a vegan version would be fine without, or even substitute some vegan mayonaise. 

  • 1/2 cup tangerine or orange juice
  • 1 jalapeno
  • 1 shallot
  • 1/2 tsp. sea salt
  • generous handful of fresh cilantro
  • 2 Tbsp. white wine vinegar or apple cider vinegar
  • 1/4 cup extra virgin olive oil
  • 2 Tbsp. creme fraiche 
  • 6 cups mache or tender green of choice
  • 1/2 cup micro greens
  • 2 avocado, cubed
  • 2 peaches, thinly sliced
  • 1/2 cup cooked lentils (French or Black hold up well)
  • 2 oz. / 1/3 cup crumbled sheep's milk feta, optional 

peach & mache salad . sprouted kitchen

Simmer tangerine/orange juice in a small saucepan over medium heat until reduced to roughly 3 Tbsp., about 8 minutes. Let cool.

Cook jalapeno, turning occasionally until blistered and charred all over. About 8 minutes. I did this over the stove, you could use the grill or even a toaster oven to scorch that guy. Let cool, remove stem, skin, seeds and finely chop. In a small blender or food processor, pulse together the reduced juice, seeded jalapeno, shallot, salt, cilantro, vinegar, oil and creme fraiche. This can be done by hand if you like things chunky. The dressing can be made in advance and kept covered in the fridge for up to a week. Note that it may get a bit stronger in flavor and spice over time.

To assemble the salad, toss the greens, half the avocado, lentils and peach slices in desired amount of the dressing. Finish the salad with remaining ingredients on top, and crumble the feta to finish. Serve immediately.

peach & mache salad . sprouted kitchen

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    Response: richard goozh

Reader Comments (35)

This sounds like the perfect summer salad! Love it!

Wow! This salad looks incredible - the combo of peaches, avocado, lentils, and jalapeño almost sounds too good to be true. I'm SO looking forward to summer (it's winter here in the southern hemisphere) and for all the beautiful peaches! Also - I can totally relate to being the 'salad girl' - it seems to be my role as well, not that I mind at all.

July 3, 2013 | Unregistered CommenterHarriet

Oh, Sara. I so relate. Your words always come at a perfect time for me! What an important lesson to learn, in life. It's hard though, isn't it? I suppose many important life lessons are.

Thank you for yet another wonderful recipe, and Hugh, for the beautiful photos. You guys are just the best!


July 3, 2013 | Unregistered CommenterCamille Reynolds

Like always, wonderful photos of a beautiful recipe - and I especially love that grey plate on the latter ones ;-).
Rilkes words that you quote are most touching. As a German native speaker myself, I've never read his work in English language. Maybe I should, as every translation into another tongue adds a new perspective to a writer's oeuvre.

Have you read the book?! Letters to a Young Poet, I mean. Oh Sara, if not - go and get on that. It's amazing. I came to him via that book and his words are as beautiful as paintings and yet as practical as something that is practical. :)
Have a wonderful holiday sweet friend. I wish I could join that BBQ of yours. You could be salad girl and I'll be dessert girl. We're the perfect team.

July 3, 2013 | Unregistered CommenterAshley

I've been trying to, as you say, find joy in the process recently and come to terms with the fact that I may never find the answers (although that doesn't mean I'm not going to stop looking). Thank you for sharing this quote, so timely. And such a delight of a salad to go with it. Sweet and sharp and spicy and creamy and everything, all rolled into one.

July 4, 2013 | Unregistered CommenterKathryn

I honestly get chills every time I read that passage - so glad to see it resonate with you, too. A friend emailed it to me a few years ago, and I can't help but share it with everyone after it changed my life. :) What a beautiful salad! I have some peaches waiting to be used, so this might be a perfect 4th of July dinner. xo (ps The Book of Hours is another amazing work by Rilke.)

July 4, 2013 | Unregistered Commentersarah

This is the loveliest.... Thank you for passing on the beautiful quote and mouthwatering recipe, I can't wait to try it...Happy 4th

July 4, 2013 | Unregistered CommenterShelby

Wow! That jalapeno vinaigrette sounds so delish!!

Lovely quote, very helpful :)

What a gorgeous salad, and that vinaigrette sounds delicious! Love the RMR quote as well. Hope you had a great holiday!

Perfect combination for summer salads. Thanks for sharing this recipe and beautiful photography as always :)

This sounds so refreshing and delicious...

July 5, 2013 | Unregistered CommenterJade Sheldon-Burnsed

Wow. To live and choose joy when the fear of the unknown seems paralyzing! To live and breathe every circumstance--to be present. Such an easy thing to write but far different to live out.
Thanks for these words. Excited to read this a bit more regularly now that I've graduated. Congrats on the Saveur award! Well deserved.
I gave your cookbook to a professor after graduation. This is what she said to me literally three days after I gave it to her: "I almost called you the other night, as I have now made the lentil balls with lemon pesto, the honey-mustard broccoli salad, the walnut crusted salmon with edamame mash, and the kale salad from the Sprouted Kitchen cookbook. I am in heaven! I just love that cookbook and can't thank you enough!"
Looks like you're doing some good!!

July 5, 2013 | Unregistered CommenterMegan

Just made this salad for dinner, with some assorted "power greens" in replace of the mache (couldn't find any at the grocery store). It was delicious! Loved the vinaigrette as I'm obsessed with good flavor and kick. Combined with the peach and creamy avocado it was amazing! I sprinkled some crumbled goat cheese on mine instead of feta, which also added great flavor. Thank you again for yet another wonderful recipe Sara! (p.s. I just made your cherry almond galette the other day for my boyfriend's mother, who is a pastry chef -- she absolutely loved it and it made me so happy that you commented on my picture of it on instagram!)

July 5, 2013 | Unregistered CommenterMaggie

Letters To A Young Poet is one of my favorite books. It is a book I pick up each year, and read again and again. Also, I happen to have every ingredient in this recipe, minus creme fraiche, in the kitchen right now. Brilliant timing:) I can't wait to try this tonight!

July 7, 2013 | Unregistered CommenterErin

The quote brought tears to my eyes. I truly enjoy this post. The salad looks fantastic also.

July 8, 2013 | Unregistered CommenterBrooke

Thank you for sharing this quote. On days like this one, a few words from Rilke is just what I need.
-Emily K.

SO made the salad last night!! A couple variations: Left out the lentils (lazy) and used a nectarine instead of a peach (no peaches in small town Northern Canada grocery stores) and also chopped up the jalepeno with the orange juice - it was raining so the grill wasnt happening..) AND LOVED IT!!
Excellent!!!!!!!!!!!! Huge hit with the whole family, even had Dad who "doesnt make friends with salad" coming back for seconds!!

July 8, 2013 | Unregistered CommenterKelly C

This salad is so delicious and we found that it is a great compliment to bbq, which is quite timely. We ate it alongside a spicy smoked brisket and it made a rather epic meal!

July 9, 2013 | Unregistered CommenterKatie

This salad not only sounds amazing, but I wanted to say thanks for sharing that quote. It's just what I needed to hear. I always struggle with wanting/needing to know all the answers in order to begin. This quote makes me see things differently... it's about the path to where we are going, not just the destination.

This salad is TO DIE FOR. My friends and I made it last night and we loved it! Thank you. xo

July 9, 2013 | Unregistered CommenterKathryn

holy yum. i want to taste this concoction!


July 10, 2013 | Unregistered Commentercharity

Beautiful food, beautiful words! Thanks for both!

July 10, 2013 | Unregistered Commenterleslie-anne

Haven't been here for awhile and so nice to read all your latest posts. Love the sound of this salad recipe! I am always on the hunt for a new and exciting combination when it comes to greens so thank you for sharing Sara! Hope you had a great long weekend. :)

July 10, 2013 | Unregistered CommenterLindsay Frélot

Oh and loved the quote too. Was the perfect kind of day for me to read it. Thank you. :)

July 10, 2013 | Unregistered CommenterLindsay Frélot

That is one of my all-time favorite quotes. The salad looks great, too!

July 12, 2013 | Unregistered CommenterTammela

Sara! HOW DID I MISS THIS POST!? I've been having a serious love affair with the stone fruit / spicy dressing combo since the end of June. These are the meals we wait all year for, right? Anyway. You would not believe how many times people have sent me that passage over the years by Miss Rilke. It is transcendent and perfect for all of life's uncertainties. I imagine I'll still need to read and be reminded of these words when I'm 90.

your other salad girl, forever ;)

July 17, 2013 | Unregistered Commenterkelsey

Looks delicious!!

July 19, 2013 | Unregistered Commenterthe venerable table

The quote is powerful and especially resonates with me right now as I face a big life decision that seems negative no matter which way I spin it...but what you wrote about it is even more powerful. Thank you for the wise words, the encouragement, and the gentle reminder that no, I'm certainly not the only person to ever feel this way. It's so important to be brave enough to live rather than just exist!

July 25, 2013 | Unregistered CommenterEmily

Love me some silky sexy mache!! Reminds me of summer days in France. Very much enjoying your site. :D

August 4, 2013 | Unregistered CommenterNOLAchef

I love your photos! I love your site! I have used many of your recipes and you help me practice self-care and grow confidence around preparing delicious meals. Thank you!

August 6, 2013 | Unregistered CommenterTimid Chef

Wow, the Grilled Serrano salsa looks amazing. And those tomatoes! Which kind do you have pictured?

The photography is phenomenal. I'm pinning everything; I hope you get extra hits because of it.

September 24, 2013 | Unregistered Commenterrcordalis

Finally got around to making this. I could eat peaches drizzled in this dressing for dessert!

September 1, 2014 | Unregistered CommenterMichelle

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