Arugula and Peach Salad with Pistachios
Serves 4
Here is what you need:
6 cups baby arugula
2 ripe peaches, peeled and cut into ½ inch pieces
2 TBS roasted, salted, unshelled pistachios, chopped
¼ cup freshly shredded Parmesan Cheese
Note: You can also add some dried cranberries or cherries to this. Also you can use mango or strawberries in place of the peaches. You can use a different nut as well.
In a large bowl combine all of the ingredients and toss. Pour ½ the balsamic vinaigrette (recipe below) over the salad and toss again. Divide onto 4 plates. Top with a little more parmesan if you like and serve with the remaining vinaigrette at the table. Important, don’t put any vinaigrette on the salad until you are ready to eat it. You can prep all the ingredients in advance, keep the separate until ready to eat.
Balsamic Vinaigrette
½ cup of vegetable oil
1/3 cup balsamic vinegar
2 TBS sugar
2 tsp Dijon mustard
few grinds of fresh black pepper
salt to taste
Whisk everything together in a bowl except salt. Taste the vinaigrette. If you think it needs salt, add a little. Also adjust other ingredients to your liking.
Endive and Orange Salad
Serves 4
Here is what you need:
2 to 3 heads Belgian endive (depends on the size)
2 oranges, plus some juice and zest
2 TBS toasted, sliced almonds
½ cup thinly sliced radicchio
shaved Parmesan cheese, as much or as little that you like
red wine vinaigrette (recipe below)
Here is what you need to do:
Slice off about a half inch from the bottom of the endive. Pull the leaves apart. If some of them have a tough bottom stem, trim that up. Rinse well and let dry, I dry mine in the fridge. Cut the larger leaves in half or thirds, cross wise. Leave the smaller leaves intact.
Zest one orange. Here you have a choice you can pop the zest into your dressing or sprinkle it on the salad. Use a sharp knife to cut the peels off the oranges then cut out the segments. I squeeze any extra juice into the dressing. I like orange, this might be too much for some.
You can serve this on a platter or individual plates. Place the endive leaves on the plate, top with the radicchio, orange zest, sliced almonds and parmesan shavings. Pour ½ the vinaigrette over the salad and serve the rest at the table.
Red Wine Vinaigrette
6 TBS olive oil
2 TBS red wine vinegar
1 TBS maple syrup or honey
1 tsp Dijon mustard
¼ tsp garlic powder
salt and fresh ground pepper to taste
In a medium bowl, mix together everything except the oil. Slowly pour the oil into the bowl while whisking. Taste and adjust to your liking. This can be made in advance. Let's Eat!!
Photo: Getty Images