Tomato and Peach Salad with Béarnaise Dressing
25 MIN

Tomato and Peach Salad with Béarnaise Dressing


    Béarnaise Dressing

  • 2 tbsp (30 ml) white wine vinegar
  • ½ tsp black pepper, coarsely ground
  • 1 small shallot, finely chopped
  • 1 tarragon sprig
  • 2 egg yolks
  • 2 tsp (10 ml) Dijon mustard
  • ¼ tsp salt
  • ½ cup (125 ml) grapeseed or canola oil


  • 1 beefsteak tomato, cut into 12 wedges
  • 2 yellow tomatoes, sliced
  • 3 peaches, ripe but firm, pitted and cut into thin wedges
  • ½ cup (50 g) sugar snap peas, trimmed and thinly sliced on an angle
  • 6 radicchio leaves, torn
  • 1 tsp tarragon, finely chopped


Béarnaise Dressing

  1. In a glass measuring cup, combine the vinegar, pepper, shallot and tarragon. Heat in the microwave oven for 30 seconds or until the mixture starts to boil. Let cool. Remove the tarragon.
  2. In a bowl, whisk together the egg yolks, mustard, salt and vinegar mixture.
  3. Slowly drizzle in 1/3 of the oil, drop by drop, whisking constantly.
  4. When the emulsion starts to resemble mayonnaise, drizzle in the remaining oil while whisking. Adjust the seasoning. Refrigerate.


  1. In a large serving dish, arrange the salad ingredients. Season with salt and pepper. Drizzle with the dressing to taste.


With its winning combination of sun-soaked tomatoes and juicy peaches, this is the perfect late-summer salad.