Recipe by Chef John
"One trick with escarole is to make sure you are using a sweet enough dressing to offset the bitterness. I accomplished that with a dressing of sherry and rice vinegar, and then, just to hedge my bets, I added some perfectly ripe peaches to the mix. The result was one of the best salads I've had in years."
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salt and ground black pepper to taste
1 small head
escarole, cut into 1-inch ribbons
goat cheese, crumbled
This is amazing! I have to admit, I didn't have escarole so I used spring mix and fresh spinach. Also subbed sherry cooking wine for sherry vinegar, because I had it on hand. Soooo good!
Used curly endive (frisée) since store was out of escarole. Liking the use of different greens for salads, getting tired of spring mix and romaine.
Simple and amazing; paired it with the Maple Salmon recipe and had one delicious meal. I did have to substitue balsamic for sherry vinegar, but I don't know if anyone would ever know the difference. Also, I doubled the peaches and goat cheese only because the peaches were in season and perfect.
Forget all those substitutions - this is incredible as is! I've never been a fan of escarole, but after my first bit of this salad, I wanted to stick my whole face in the bowl and graze like a cow. DEEE-licious!
Loved it, but all escarole was a bit much. I did 1/2 spring mix. Toasted pecans worked too. Great summer salad, and beautiful!
Didn't have the sherry vinegar - so substituted Bordeau Cherry Balsamic Vinegar. Didn't have peaches, so substituted strawberries. Delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Peach and Escarole Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 156
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