Peach and Escarole Salad recipe

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Ingredients

2 tablespoons olive oil
1 tablespoon rice vinegar
1 tablespoon sherry vinegar
1 teaspoon mayonnaise
salt and ground black pepper to taste
1 small head escarole, cut into 1-inch ribbons
1 peach, sliced
4 ounces goat cheese, crumbled
½ cup toasted walnuts

Nutrition Info

190.6 calories
carbohydrate: 4.2 g
cholesterol: 15.2 mg
fat: 17.3 g
fiber: 1.8 g
protein: 6.1 g
saturatedFat: 5.2 g
servingSize: -
sodium: 111.1 mg
sugar: 1.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk olive oil, rice vinegar, sherry vinegar, mayonnaise, salt, and black pepper in a bowl until smooth.

  2. Place escarole, peach slices, goat cheese, and walnuts in a large bowl, drizzle in vinegar mixture and toss to coat.

Recipe Yield

6 servings

Recipe Note

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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