This
magnificent peach and escarole salad was inspired by one Michele and I
had on our recent trip to New York City. We were taken out to dinner by
my publisher (which has nothing to do with the story, but I really
enjoyed typing that) to a place called Hearth, in the East Village.
The
salad course was a plate of roughly torn escarole, dressed with a
slightly sweet sherry vinaigrette. As I ate, I kept thinking to myself,
damn, this is one delicious salad. The odd thing was, it took me a good
while to actually put my finger on what exactly made it so wonderful.
This
magnificent peach and escarole salad was inspired by one Michele and I
had on our recent trip to New York City. We were taken out to dinner by
my publisher (which has nothing to do with the story, but I really
enjoyed typing that) to a place called Hearth, in the East Village.The salad course was a plate of roughly torn escarole, dressed with a slightly sweet sherry vinaigrette. As I ate, I kept thinking to myself, damn, this is one delicious salad. The odd thing was, it took me a good while to actually put my finger on what exactly made it so wonderful.