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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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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:
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 |
1/2 cup toasted walnuts |
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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