1/4 cup Meyer lemon juice (or, if not available, substitute fresh lemon juice with a splash of orange juice)
Splash of Champagne vinegar
1 pinch red chili flakes
3/4 cup olive oil
1 head frisée, leaves separated, washed, and patted dry
2 bunches arugula, washed and patted dry
1 red onion, cut in thinly shaved slices
4 ripe peaches
Combine the lemon juice, Champagne vinegar, and red chile flakes in a bowl. Slowly whisk in the olive oil. Toss the frisée, arugula, and all but two tablespoons of the dressing. Divide among eight salad plates. Slice the peaches, toss the slices in the remaining dressing, and divide among the salad plates. Serve immediately.
A roundup of summer recipes featuring the sultry season’s bounty of figs, peaches, and watermelon
