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PEACH AND ESCAROLE SALAD

March 25, 2012 4:57 pm 0 comments

Peach and Escarole makes a nice crunch, bright, colorful sweet and tangy seasonal salad. The trick with escarole is to make sure you use a sweet dressing to counterbalance the bitterness of the greens.

 

Accomplished with a nice blend of sherry and rice vinegar adding some perfectly ripe peaches to the mix is the result to one of the best salads.

Escarole or endive has sturdy leaves and slightly bitter flavor which makes it a perfect partner for sweet peaches. Generally many of us dislike the taste of bitter greens hence to give an excellent balance and flavor, use an exceptional sweet dressing and ripe peaches. If you can’t find escarole, you can also use curly endive, arugula, kale or spinach or use a mixture of greens. Escarole might be light green but it packs a nutritious punch. It provides you with vitamins C, K and more vitamin A than spinach.

 

Young escarole leaves are tender enough to add to salads, otherwise escarole is best cooked as a side dish or used in soups. Escarole is sweeter sautéed adding a nice crunch and can also be tossed with Dijon vinaigrette to cut the bitterness. Toasted almond or walnut bits with chopped tender escarole in a bright sweet and olive oil dressing is a great addition. The salad really comes together with the crumbled goat cheese, something like a mild, soft feta. It’s always perfectly tossed the dressing light and evenly distributed. It works as a lunch on its own with a toasted slice of garlic bread and olive oil, or as a starter to one of the pasta dishes.

 

There are enormous varieties of salad that one can prepare with fruits, vegetable, lentils or mixed such as Sprouted moong dal salad, Green papaya salad, pineapple salad, fiery fruit salad, etc. Balance of flavors, satisfying and well dressed are the principle elements for making a perfect tossed green salad. To keep it simple, use fresh greens, homemade dressing, and one or two embellishments such as nuts or cheese if you must. But stop there. When you’re going that extra step to get great produce, enjoy its natural flavor. This makes a pretty popular variety as one part of bitterness plus one part of sweetness blended together is culinary common sense, regardless this salad is delicious and perfect for summer when peaches are at pure perfection.

 

Peach and Escarole salad is very delicate, elegant looking and a perfect dish for any special occasion. Peaches are ripe and we are all deserving of beautiful, delicious, organic food. Peaches can be red, pink, yellow, white or a combination of these colors. Peaches are juicy, sweet, fragrant flesh and a favorite addition to pies, pastries, jam, jelly and desserts but few chefs with their marvelous creative talents also use peach in a variety of savory dishes including poultry, pork and seafood. Peaches are good because they are a source of vitamins A and C and they are a good source of fiber especially with the peal. They are also a good source of potassium and contain some calcium, magnesium, phosphorus and folate.

 

To prepare this incredible peach and escarole salad, firstly wash and spin the escarole leaves in a salad spinner. (Salad spinners are key instrument as wet soggy greens are no fun!) Chop or tear 1 small head escarole leaves and place in a bowl (smaller is better as it gets too bitter when larger). Cut 1 ripe peach into half and remove the seed and cut into thin slices.

 

Make a sweet vinaigrette dressing, put 1 tablespoon rice vinegar and sherry vinegar each, tsp of mayonnaise to give it a nice creaminess but mostly to emulsify everything. Add 2 tablespoon olive oil and whisk. Season the dressing with salt and pepper. Toss in the escarole, peaches and plate it up. Top it with crumble goat cheese and toasted walnuts.

 

Tip: You can substitute nectarines, apricots, plums, cherries or mango for peaches in equal measure in most recipes.

 

Goat cheese is distinctive and unique to the tangy flavor of goat milk. It is especially common in Middle East, Africa and some Mediterranean countries where the goat survives and cows cannot. Many dieters who crave for cheese can substitute with goat cheese. It is mostly crumbled on salads or melted on cooked dishes. Goat cheese, like goat milk, is easier on the human digestive system and lower in calories, cholesterol and fat than its bovine counterpart. In addition, goat milk cheese is rich in calcium, protein, vitamin A, vitamin K, phosphorus, niacin and thiamin.

 

Do give this a try! Enjoy Eating!

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