Best 3 Peach And Escarole Salad Recipes
**Peach and Escarole Salad: A Refreshing Summer Delight**
When the sun is shining and the days are long, there's nothing better than a light and refreshing salad. This peach and escarole salad is the perfect way to enjoy the flavors of summer. With its sweet peaches, bitter escarole, and tangy vinaigrette, this salad is a symphony of flavors that will tantalize your taste buds. And the best part? It's incredibly easy to make, so you can have a delicious and healthy meal on the table in no time. This article features two variations of the salad: a classic version with a simple vinaigrette dressing, and a more robust version with a creamy blue cheese dressing. Both versions are delicious, so you can choose the one that best suits your taste.
**Classic Peach and Escarole Salad:**
This classic version of the salad is made with fresh peaches, escarole, red onion, and a simple vinaigrette dressing. The vinaigrette is made with olive oil, vinegar, Dijon mustard, honey, salt, and pepper. The dressing is light and tangy, and it perfectly complements the sweet peaches and bitter escarole.
**Peach and Escarole Salad with Creamy Blue Cheese Dressing:**
This more robust version of the salad is made with the same ingredients as the classic version, but it features a creamy blue cheese dressing. The dressing is made with mayonnaise, sour cream, blue cheese, vinegar, sugar, salt, and pepper. The blue cheese dressing is rich and flavorful, and it adds a touch of luxury to the salad.
Whichever version you choose, you're sure to enjoy this delicious and refreshing salad. It's perfect for a light lunch or dinner, and it's also a great side dish for grilled chicken or fish. So next time you're looking for a healthy and flavorful salad, give this peach and escarole salad a try. You won't be disappointed.
ESCAROLE SALAD
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 8 servings
Number Of Ingredients 0
Steps:
- Make lemon-basil oil:
- Mix 1/3 cup olive oil, a strip of lemon zest, 8 torn basil leaves and a pinch of salt; infuse 2 hours. Soak 1/2 thinly sliced red onion in water for 10 minutes to mellow the bite. When ready to serve, toss 1 head chopped escarole, the onion slices, 2 sliced celery stalks, 3/4 cup chopped green olives and a few tablespoons olive juice, 2 segmented lemons and 1/4 cup each toasted pine nuts and golden raisins in a serving bowl. Discard the zest from the infused oil, drizzle over the salad and season with salt and pepper.
PEACH AND BLUE CHEESE SALAD
Provided by Chuck Hughes
Time 50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven at 400 degrees F.
- Place the prosciutto slices on a baking sheet covered with parchment paper. Cover with another piece of parchment paper and another baking sheet on top to ensure the prosciutto stays flat. Bake for 30 minutes or until crispy, checking halfway through. Crumble the prosciutto.
- For the vinaigrette: Whisk the mustard, maple syrup, and balsamic vinegar together. Slowly whisk in the canola oil. If needed, add 1 teaspoon water to thin the texture of the vinaigrette. Season the vinaigrette with salt, and pepper, to taste. Reserve.
- For the salad: Combine the lettuce, peaches, shallots, and olive oil. Mix well and add a pinch of salt and freshly ground pepper. Drizzle the vinaigrette and mix well. Plate the salad and garnish with crumbled cheese, chives and crumbled prosciutto.
ESCAROLE, PEAR, PARMESAN, AND BASIL LEAF SALAD
Fresh basil and pears team up to offer a winning combination of delicate fruit and herbal notes to this bright, crisp salad.
Provided by Mindy Fox
Categories Salad Side Low Carb Low Fat Vegetarian Kid-Friendly Quick & Easy Low Cal Basil Healthy Escarole Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield 8-10 servings
Number Of Ingredients 13
Steps:
- Heat 1 Tbsp. olive oil in a small skillet over medium. Add hazelnuts and toast, stirring occasionally, until golden, 2-3 minutes. Season with 1/8 tsp. kosher salt. Remove from heat; set aside.
- Finely chop garlic clove. Using the side of a chef's knife, mash garlic with 1/4 tsp. kosher salt to form a paste. Whisk garlic paste, vinegar, mustard, and 1/4 tsp. pepper in a medium bowl. Whisk in 1/2 cup extra-virgin olive oil in a slow and steady stream.
- Place escarole, pears, Parmesan, basil, and about 1/3 of the reserved hazelnuts in a large bowl and drizzle with vinaigrette. Gently toss until salad is evenly dressed; season with sea salt and pepper. Top with remaining hazelnuts.
- Do Ahead
- The dressing can be made up to 1 day ahead. Whisk well before using.
Tips:
- Use ripe, in-season peaches for the best flavor.
- If you don't have fresh escarole, you can substitute another bitter green, such as radicchio or arugula.
- To make the dressing, you can use either red wine vinegar or white wine vinegar. If you use red wine vinegar, the dressing will have a slightly more tart flavor.
- If you don't have toasted walnuts, you can use another type of nut, such as almonds or pecans.
- For a vegan version of this salad, omit the cheese.
Conclusion:
This peach and escarole salad is a delicious and refreshing summer dish. The sweet peaches, bitter escarole, and tangy dressing all come together to create a salad that is both flavorful and satisfying. It's a perfect salad to serve at a party or picnic, or to enjoy as a light lunch or dinner.
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