This magnificent peach too escarole salad was inspired past times ane Michele too I had on our recent trip to New York City. We were taken out to dinner past times my publisher (which has nix to create amongst the story, but I genuinely enjoyed typing that) to a house called Hearth, inward the East Village.The salad variety out was a plate of roughly torn escarole, dressed amongst a slightly sugariness sherry vinaigrette. As I ate, I kept thinking to myself, damn, this is ane delicious salad. The strange affair was, it took me a proficient spell to genuinely set my finger on what precisely made it thence wonderful.
Then it hitting me. It was made amongst real, full-grown, somewhat tough, slightly bitter greens. 95% of the salads I swallow inward restaurants these days are made amongst the ubiquitous "baby greens" – that bland, one-dimensional, melt-in-your-mouth mixture of lettuce, thence soft too fragile you lot don't fifty-fifty remove a laid upward of teeth to swallow them.
This was the polar reverse of that. I had virtually forgotten how interesting a salad could be! So, when Michele brought dwelling a duo minor heads of escarole ane afternoon, I decided to cinema a salad recipe video, combining the mas macho greens amongst sugariness peaches, caprine animal cheese, too walnuts.One flim-flam amongst escarole is to brand certain you lot are using a sugariness plenty dressing to get-go the bitterness. I accomplished that amongst a dressing of sherry too rice vinegar, too then, only to hedge my bets, I added around perfectly ripe peaches to the mix. The effect was ane of the best salads I've had inward years. Enjoy!
Peach too Escarole Salad Ingredients:
1 minor caput escarole (smaller is better, every bit it gets every bit good bitter when large)
1 ripe peach
4 oz caprine animal cheese
1/2 loving cup toasted walnuts
1 tablespoon rice vinegar
1 tablespoon sherry vinegar
2 tablespoon olive oil
salt too fresh basis dark pepper to taste
View the consummate recipe
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