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Peach and Escarole Salad

Peach and Escarole Salad

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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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Original recipe yields 6 servings

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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

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.
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Reviews

Foxymama
18
6/6/2012

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!

Luna
2
6/25/2012

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.

Tricia
0
7/28/2014

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.