Arugula Salad with Caramelized Peaches

This light salad can be a great summer appetizer. It’ll amaze you with its simplicity and taste combinations. Arugula with its specific spiciness, caramelized peaches with a creamy aftertaste, and rough parmesan.

Even this way the salad looks complete and very tasty, but here is where the vinaigrette dressing with a soy sauce comes into play. And it changes everything. It spreads on every arugula leaf and enriches with more of taste diversity and changes it into something incredible.

The recipe is very fast and easy. So I don’t see why to distract you with its description. You’ll prepare it quickly and try yourself rather than read all this.

What You Need to Cook Arugula Salad with Caramelized Peaches

INGREDIENTS:

For salad:

• 200 g (7 oz) of arugula
• 2 peaches sweet but solid
• 50 g (1,8 oz) of parmesan
• 2 tbsp of sugar
• 2 tbsp of unsalted butter

For dressing:

• 3 tbsp of balsamic vinegar
• 1 tbsp of soy sauce
• 4 tsp of spicy mustard
• ¼ sweet onion (or 1 shallot)
• 1 clove of garlic
• 120 ml (½ cup) of vegetable oil
• 75 ml (5 tbsp.) virgin olive oil
• ½ tsp of salt
• ¼ tsp of black pepper

EQUIPMENT:

• Salad dryer (preferable)

How to Make Arugula Salad with Caramelized Peaches Step-by-Step Instructions🔪

STEP 1. PREPARE THE DRESSING

In a 250 ml (1,1 cup) jar mix 1 tbsp of soy sauce and 3 tbsp of balsamic vinegar.

Add 4 tsp of spicy mustard. Grate ¼ of sweet onion ( or use 1 shallot if possible) and 1 clove of garlic, add to the sauce.

Add 75 ml (5 tbsp.) of vegetable oil and 120 ml (½ cup) of virgin olive oil. Finely shake the jar in order to mix all the ingredients.

This sauce can be stored in the fridge for 3 months (you’ll have a half of a jar left), don’t forget to shake before use.

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STEP 2. PREPARE ALL THE INGREDIENTS

Take 200 g (7 oz) of arugula and cut off the stalks, in order to have 1 cm to leaves. If its the earlier one (the leaves are small) you don’t need to do that.

Fill a big bowl of water and soak the arugula. I’m using a bowl from the salad dryer, that will use then to dry it.

2 peaches cut in half and remove the pit.

Now cut every piece in half. Then every quarter into 3-4 pieces depending on their size.

Put peaches into a suitably sized plate and cover with 2 tbsp of sugar.

Carefully mix to spread the sugar evenly on the surface.

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STEP 3. CARAMELIZE THE PEACHES

Warm-up 2 tbsp of unsalted butter on the medium fire. When it melts, put the peaches on the frying pan, put them on one of the flat sides.

Cook for 3-5 minutes, until the side that contacts the frying pan is golden. Carefully turn the peaches over and cook for a couple of minutes more.

Put the peaches on the plate and let google down a bit (for about 5 minutes). If they are too hot, the leaves could fade.

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STEP 4. MAKE A SALAD

Wash the arugula in the bowl and remove the water.

Now dry the leaves. If you don’t have a salad dryer, use the paper towels. Arugula leaves should be dry, or dressing will mix with water and simply slide down on the bottom.

Place the arugula into a big bowl (you can use the same where you’ve mixed peaches with sugar), add peaches there, and a half of dressing.

Finely shake the dressing again before adding. Carefully mix everything with hands until it covers every leaf.

Put in the bowl or serving plates. Using the vegetable peeler make some parmesan slices 50 g (1,8 oz) and add on top.

Serve as soon as possible.