Peppered Peaches with Arugula and Parmesan
Chef Ann Cooper formerly of the Ross School – East Hampton, NY
Adapted by StarChefs

Yield: 200 Servings

  • 16 ounces extra virgin olive oil
  • 12 pounds fresh peaches
  • 4 ounces lemon juice
  • 3 pounds arugula
  • 2 ½ pounds parmesan cheese
  • 1 ounce black peppercorn
  • Sea salt to taste

Cut peaches in half and remove pits. Slice into 1/3-inch slices and sprinkle with lemon juice to keep them from discoloring. Sprinkle with coarsely ground black peppercorn and a drizzle of olive oil. Shave parmesan very thinly. To serve, dress arugala with extra virgin olive oil and salt to taste. Place on platter, sprinkle with peppered peaches and top with shaved parmesan and another drizzle of olive oil.




   Published: February 2005