Escarole has a slightly bitter taste, so combining it with a sweet and slightly acidic dressing, juicy sweet peaches and creamy goat cheese make this a brilliant summer salad. Click this link to see my full story about Escarole.
The colors and flavors of summer come together to make this a beautiful salad for lunch or dinner.
- 2 large peaches
- Extra virgin olive oil
- Sherry Vinegar
- Kosher salt
- Ground black pepper
- 1 large escarole bunch
- 4-6 oz goat cheese, crumbled into big chunks
- 1/4 cup marcona almonds roughly chopped, keep the pieces big
- Croutons, optional
- Peel one of the peaches, remove the pit and place in a mini prep food processor. Take the second peach, remove the pit and slice into 12 wedges and set aside.
- Puree the first one until smooth. You should have about 1/2 cup.
- Add 2 tablespoons of oil, 2 teaspoons of sherry vinegar and 1/4 teaspoon each of salt and pepper. Process until smooth. Taste for seasoning and add a little more vinegar or salt to your liking. At this point you can place the dressing in a glass container and refrigerate until ready to use.
- Chop the escarole and rinse well with cold water. For the best results use a salad spinner if you have one.
- Add the escarole, peach wedges, goat cheese, almonds and croutons if using to a large bowl. Sprinkle with a little salt and pepper. Drizzle with the dressing and toss. Divide evenly between 4 plates and serve immediately.
This is a perfect make-ahead salad. Once you clean and spin the escarole greens wrap them loosely in a paper towel, then a thin produce bag, and in your refrigerator drawer. They will keep fresh for a few days. The same for the dressing, in a resealable glass jar. Serve right after you dress the salad as it will wilt slightly after the dressing hits the greens.