{"id":3201,"date":"2020-05-22T13:39:52","date_gmt":"2020-05-22T13:39:52","guid":{"rendered":"https:\/\/bayevskitchen.com\/?p=3201"},"modified":"2023-04-18T13:27:09","modified_gmt":"2023-04-18T13:27:09","slug":"arugula-salad-caramelized-peaches","status":"publish","type":"post","link":"https:\/\/bayevskitchen.com\/arugula-salad-caramelized-peaches\/","title":{"rendered":"Arugula Salad with Caramelized Peaches"},"content":{"rendered":"\n

This light salad can be a great summer<\/a> appetizer. It\u2019ll amaze you with its simplicity<\/a> and taste combinations. Arugula<\/a> with its specific spiciness<\/a>, caramelized peaches<\/a> with a creamy aftertaste, and rough parmesan.<\/p>\n\n\n\n

Even this way the salad<\/a> 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.<\/p>\n\n\n\n

The recipe is very fast<\/a> and easy. So I don\u2019t see why to distract you with its description. You\u2019ll prepare it quickly and try yourself rather than read all this.<\/p>\n\n\n\n

What You Need to Cook Arugula Salad with Caramelized Peaches<\/h2>\n\n\n\n

INGREDIENTS:<\/h3>\n\n\n\n

For salad:<\/p>\n\n\n\n

    \n
  • 200 g (7 oz) of arugula<\/li>\n\n\n\n
  • 2 peaches sweet but solid<\/li>\n\n\n\n
  • 50 g (1,8 oz) of parmesan<\/li>\n\n\n\n
  • 2 tbsp of sugar<\/li>\n\n\n\n
  • 2 tbsp of unsalted butter<\/li>\n<\/ul>\n\n\n\n

    For dressing:<\/p>\n\n\n\n

      \n
    • 3 tbsp of balsamic vinegar<\/li>\n\n\n\n
    • 1 tbsp of soy sauce<\/li>\n\n\n\n
    • 4 tsp of spicy mustard<\/li>\n\n\n\n
    • \u00bc sweet onion (or 1 shallot)<\/li>\n\n\n\n
    • 1 clove of garlic<\/li>\n\n\n\n
    • 120 ml (\u00bd cup) of vegetable oil<\/li>\n\n\n\n
    • 75 ml (5 tbsp.) virgin olive oil<\/li>\n\n\n\n
    • \u00bd tsp of salt<\/li>\n\n\n\n
    • \u00bc tsp of black pepper<\/li>\n<\/ul>\n\n\n\n

      EQUIPMENT:<\/h3>\n\n\n\n
        \n
      • Salad dryer (preferable)<\/li>\n<\/ul>\n\n\n\n

        How to Make Arugula Salad with Caramelized Peaches Step-by-Step Instructions🔪<\/h2>\n\n\n\n

        STEP 1. PREPARE THE DRESSING<\/h3>\n\n\n\n

        In a 250 ml (1,1 cup) jar mix 1 tbsp of soy sauce and 3 tbsp of balsamic vinegar.<\/strong><\/p>\n\n\n

        \n
        \"Mix<\/figure><\/div>\n\n\n


        Add 4 tsp of spicy mustard<\/strong>. Grate \u00bc of sweet onion<\/strong> ( or<\/strong> use 1 shallot<\/strong> if possible) and 1 clove of garlic<\/strong>, add to the sauce.<\/p>\n\n\n\n

        \n
        \"Add<\/figure>\n\n\n\n
        \"Add<\/figure>\n<\/figure>\n\n\n\n

        Add 75 ml (5 tbsp.)<\/strong> of vegetable oil <\/strong>and 120 ml (\u00bd cup)<\/strong> of virgin olive oil<\/strong>. Finely shake the jar in order to mix all the ingredients.<\/p>\n\n\n\n

        \n
        \"Add<\/figure>\n\n\n\n
        \"Mix<\/figure>\n<\/figure>\n\n\n\n

        This sauce can be stored in the fridge for 3 months (you\u2019ll have a half of a jar left), don\u2019t forget to shake before use.<\/p>\n\n\n\n

        \n\n\n\n

        STEP 2. PREPARE ALL THE INGREDIENTS<\/h3>\n\n\n\n

        Take 200 g (7 oz) of arugula<\/strong> and cut off the stalks, in order to have 1 cm to leaves. If its the earlier one (the leaves are small) you don\u2019t need to do that.<\/p>\n\n\n\n

        Fill a big bowl of water and soak the arugula. I\u2019m using a bowl from the salad dryer, that will use then to dry it.<\/p>\n\n\n\n

        \n
        \"Cut<\/figure>\n\n\n\n
        \"Soak<\/figure>\n<\/figure>\n\n\n\n

        2 peaches<\/strong> cut in half and remove the pit.<\/p>\n\n\n

        \n
        \"2<\/figure><\/div>\n\n\n


        Now cut every piece in half. Then every quarter into 3-4 pieces depending on their size.<\/p>\n\n\n

        \n
        \"Cut<\/figure><\/div>\n\n\n


        Put peaches into a suitably sized plate and cover with 2 tbsp of sugar.<\/strong><\/p>\n\n\n

        \n
        \"Cover<\/figure><\/div>\n\n\n


        Carefully mix to spread the sugar evenly on the surface.<\/p>\n\n\n\n

        \n\n\n\n

        STEP 3. CARAMELIZE THE PEACHES<\/h3>\n\n\n\n

        Warm-up 2 tbsp of unsalted butter<\/strong> on the medium fire. When it melts, put the peaches on the frying pan, put them on one of the flat sides.<\/p>\n\n\n

        \n
        \"Put<\/figure><\/div>\n\n\n


        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.<\/p>\n\n\n

        \n
        \"Turn<\/figure><\/div>\n\n\n


        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.<\/p>\n\n\n

        \n
        \"Put<\/figure><\/div>\n\n\n
        \n\n\n\n

        STEP 4. MAKE A SALAD<\/h3>\n\n\n\n

        Wash the arugula in the bowl and remove the water.<\/p>\n\n\n\n

        Now dry the leaves. If you don\u2019t 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.<\/p>\n\n\n\n

        Place the arugula into a big bowl (you can use the same where you\u2019ve mixed peaches with sugar), add peaches there, and a half of dressing.<\/p>\n\n\n

        \n
        \"Make<\/figure><\/div>\n\n\n


        Finely shake the dressing again before adding. Carefully mix everything with hands until it covers every leaf.<\/p>\n\n\n\n

        Put in the bowl or serving plates. Using the vegetable peeler make some parmesan<\/strong> slices 50 g (1,8 oz)<\/strong> and add on top.<\/p>\n\n\n

        \n
        \"Add<\/figure><\/div>\n\n\n


        Serve as soon as possible.<\/p>\n\n\n

        \n
        \"Serve<\/figure><\/div>\n\n
        <\/div>
        \n\t
        \n\t

        Arugula Salad with Caramelized Peaches<\/h2>\n
        <\/div>\n