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Iley’s Samurai Salad


Sweet garden peas, paired with sweet tangy peaches, and flavorful fresh garden herbs like basil, cilantro, chervil and fennel, along with fresh crisp garden butter lettuces is a delightful taste of summer. This peach-fennel vinaigrette hits all the right notes- sweet, tangy, herbilicious, etc.



Peach-Fennel Vinaigrette

  • 1 peach
  • 1 tablespoon dijon or whole grain mustard (I used our own-available in the shoppe)
  • 1 tablespoon maple syrup
  • 1 tablespoon rocket cider (available in the shoppe or use other vinegar of your choice)
  • 1 tablespoon white vine vinegar
  • 12 tablespoons fresh lemon juice
  • 4 tablespoons extra virgin olive oil
  • few sprigs of fresh fennel fronds
  • pinch of fleur del sel sea salt (optional)


  • Butter leaf lettuce (1 large head or several small)
  • 24 peaches (depending on size)
  • 12 cups fresh shelled peas
  • Handful of each: fresh basil leaves, chervil, cilantro, fennel fronds (or whatever you have/like)
  • 2 tablespoons hulled raw sesame seeds (or hemp seeds, pumpkin seeds, pine nuts, walnuts, etc.)


Prepare Dressing:

  1. Remove pit from peach, leave skin on.
  2. Add all ingredients to a blender and blend until smooth and emulsified.

Prepare Salad:

  1. Steam shelled peas for 3-5 minutes, use a strainer to run them under cold water to stop them from cooking longer.
  2. Tear lettuce and herbs by hand and arrange in a serving bowl or platter.
  3. Slice peaches and arrange over lettuce and herbs. Sprinkle peas over the top of salad. Sprinkle sesame seeds all over salad.
  4. Dress salad with vinaigrette and serve immediately. Enjoy!
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