Peach and Escarole Salad

Peach and Escarole Salad

6
Chef John 20252

"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."

Ingredients

10 m {{adjustedServings}} servings 191 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 191 kcal
  • 10%
  • Fat:
  • 17.3 g
  • 27%
  • Carbs:
  • 4.2g
  • 1%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 176 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  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.
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Reviews

6
  1. 7 Ratings

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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 differe...