Grilled Harissa Peaches over Labne and Arugula Salad

By Eli Walh of Casbah | Yield: 10-12 Servings
By / Photography By Michael Fornataro | June 01, 2015

Instructions

  1. To make labne, reserve ¼ cup Greek yogurt. Salt the remaining yogurt from the quart with ¼ cup Kosher salt. Let the salted yogurt sit in a cheese cloth-lined strainer overnight. (Place an empty bowl or dish below to catch any drippings!)
  2. Pour the strained yogurt into a mixing bowl. Stir in the reserved ¼ cup yogurt and heavy cream. Season with salt and black pepper to taste. Set aside.
  3. Quarter the peaches and remove the pits. Brush the cut sides with vegetable oil, and season with salt and pepper to taste.
  4. Grill, cut side down, over high heat for 3 minutes, turning to achieve grill marks on all sides.
  5. Toss the cooled peaches in harissa.
  6. To make spiced pecans, mix egg white, 1 teaspoon salt, cayenne pepper, paprika, cumin, and sugar. Toss pecans in mixture. Spread the coated pecans on a greased baking sheet.
  7. Bake at 350°F for 6 minutes, stir, then bake for an additional 4 minutes. Let cool.
  8. To make white balsamic vinaigrette, blend white balsamic vinegar and dijon mustard until well-mixed. With the blender still running, slowly pour in extra virgin olive oil to emulsify. Season with salt and pepper to taste.
  9. Toss arugula in white balsamic vinaigrette, seasoning with salt and pepper to taste.
  10. Before serving, spread the labne on a plate. Top with dressed arugula, grilled harissa peaches, spiced pecans, and any leftover white balsamic vinaigrette.

Casbah, 229 S. Highland Ave., Strip District. 412.661.5656. bigburrito.com/casbah.

Ingredients

  • 1 quart Greek yogurt
  • ¼ cup Kosher salt, plus 1 teaspoon
  • 1 cup heavy cream
  • Salt and pepper, to taste
  • 12 peaches
  • Vegetable oil
  • 2 tablespoons harissa (Chef’s note: Use more or less to reach your preferred level of spiciness!)
  • 1 egg white
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon paprika
  • 1 ½ teaspoons cumin
  • ¼ cup sugar
  • 6 oz pecans
  • 3 oz white balsamic vinegar
  • 1 teaspoon dijon mustard
  • 8 oz extra virgin olive oil
  • 3 cups arugula

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