While looking at the variety of fruit I bought from the market yesterday, I knew I wanted to grill the peaches and nectarines because they were a little firm. Ripe enough to eat, but a little firm to have fresh in a salad.
Last week I had picked up sweet potato vermicelli from an Asian market because I felt like something different in the summer heat. The weather has cooled a touch, but the ease of any Asian-style noodle to cook is always handy. Usually you just cover them with boiling water from a kettle and leave it alone for 20-30 minutes. These noodles were no different.
I had been also reading a lot about different salad ideas around the world and came upon the omelette salad idea. Basically, make a thin omelette and cut it into ribbons to have the look of noodles. The egg had a touch of soy in it to give the omelette a meat-like appearance so it was all the more fascinating to me. I decided that I liked the idea of a “meaty noodle” with another noodle and the sweet/sour interplay of grilled fruit seemed like a perfect compliment.
Grilled Peach and Nectarine Omelette Noodle Salad
For the Grilled Fruit and Onions:
1 peach, halved, pitted, cut halves into 3 wedges per half
1 nectarine, halved pitted, cut halves into 3 wedges per half
1/2 medium onion, cut into wedges and threaded on a skewer
2 Tbsp cold pressed canola oil
Set a grill to medium high heat.
Lightly coat the peaches, nectarines and onions in oil and grill for 5-7 minutes per side until golden on all sides. Set aside to cool.
For the omelette:
1 tsp soy sauce
2 Tbsp milk
In a small bowl, whisk together the egg, soy sauce and milk until smooth.
Preheat a nonstick pan over medium heat. Add one teaspoon of oil, swirl it around to lightly coat the pan and add the egg mixture. Shake the pan lightly to ensure that the omelette isn’t sticking and push the edges of the forming omelette to ensure that it cooks evenly. When nearly cooked, take the pan off the heat and allow the residual heat of the pan to cook the omelette the rest of the way. Slide it from the pan and allow to cool completely.
Roll the finished omelette loosely and cut into 1cm (1/2″) ribbons. Set aside.
For the Toasted Flax Dressing:
1 Tbsp toasted flax seeds (1 Tbsp flax seeds added to a dry pan over medium high heat and toasted for 3-4 minutes until golden on all sides)
2 Tbsp rice vinegar
2 tsp cold pressed flax oil
Place the dressing ingredients in a blender and purée until smooth. Set aside.
For the salad:
100g/4 oz sweet potato vermicelli (or other glass noodles), soaked in boiling water for 20-30 minutes until softened, drained, cooled
Prepared Grilled Fruit and Onion
Prepared Toasted Flax Dressing
In a medium bowl, combine the softened noodles with the Toasted Flax Dressing. Add the Grilled Fruit and Onion and toss gently with just your fingertips. Divide the salad over two plates and scatter with the prepared omelette, broken into smaller pieces with your fingers. Serves 2.