Jessica Rose made Jessica made City House restaurant's Peach Vinegar Salad. (see recipe below) The launch party for The Peach Truck’s debut cookbook will be on Sunday, June 2 from 1pm to 3pm in the backyard of City House restaurant, 1222 4th Ave. N. Nashville, TN 37208. The event features bites from Chef Tandy Wilson, live music, cocktails and a book signing. Get tickets online at https://www.eventbrite.com/e/the-peach-truck-cookbook-launch-party-tickets-61242428753. For details on the cookbook, The Peach Truck Cookbook: 100 Delicious Recipes for All Things Peach, visit www.thepeachtruck.com.
City House Peach Vinegar Salad
Yield/ Number of Servings: 7 cups
Hands on time: 10 min
Total time: 3 hours 10 min
¾ cup distilled vinegar
¾ cup cider vinegar
½ cup sugar
1 ½ Tbsp. kosher salt
½ Vidalia onion, halved lengthwise and sliced crosswise into a ¼-inch-thick pieces
2 jalapenos, halved lengthwise, seeded and thinly sliced into half moons
4 medium peaches
1. In a large jar with a tight fitting lid, combine both vinegars, the sugar, ½ cup water, and the salt; seal the jar and shake until sugar has dissolved. Add the onion and jalapeno and shake to combine. Let stand at room temperature for at least 2 hours or refrigerate overnight.
3. One hour before serving, pit and dice peaches. Place them in a large bowl. Add the onion-jalapeno mixture to the bowl and toss well. Let stand 1 hour before serving.
Excerpted from The Peach Truck Cookbook by Jessica N. Rose and Stephen K. Rose. Copyright © 2019 by S&J Rose, LLC. Reprinted by permission of Scribner, an imprint of Simon & Schuster, Inc.