Goodbye Summer Salad Recipe

Name: Goodbye Summer Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces Bocconcini, cut into quarters; 2 Medium to large, ripe peaches; 1 bunch Watercress, washed, trimmed and chopped once half-wise; 1/4 pound baby arugula; 2 Belgian Endive, chopped into 1 inch pieces; 2 tablespoons Unsalted butter; 2 tablespoons Good olive oil; 1 tablespoon Fresh lemon juice; 2 tablespoons Fresh orange juice; Salt and freshly ground pepper to taste; dash Ground cinnamon

Servings: persons

8 ounces Bocconcini, cut into quarters
2 Medium to large, ripe peaches
1 bunch Watercress, washed, trimmed and chopped once half-wise
1/4 pound baby arugula
2 Belgian Endive, chopped into 1 inch pieces
2 tablespoons Unsalted butter
2 tablespoons Good olive oil
1 tablespoon Fresh lemon juice
2 tablespoons Fresh orange juice
Salt and freshly ground pepper to taste
dash Ground cinnamon

1
Remove the pits from the peaches and cut them into equal slices, 8 per peach. Heat a pan to low heat and add the butter, then the peach slices. Be sure to minimize how many times the peaches are moved to avoid turning the them into mash. On the low heat, let the peaches cook for 3-4 minutes on each side. Sprinkle the dash of ground cinnamon. After flipping once, turn the heat to medium, so that each slice is browned on each side. Remove from pan and set aside.
2
Whisk the lemon juice, orange juice, olive oil and salt and pepper together briefly. Toss the dressing with the bocconcini, chopped watercress, arugula, and chopped endive. Carefully place the cooked peaches on top. Add more salt and freshly ground pepper to taste. Serve immediately.

121

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 ounces Bocconcini, cut into quarters, 2 Medium to large, ripe peaches, 1 bunch Watercress, washed, trimmed and chopped once half-wise, 1/4 pound baby arugula, and more.

Yes, Goodbye Summer Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Goodbye Summer Salad

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