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White Peach Salad

White Peach Salad
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Prep time: , Cook time: , Total time:

DESCRIPTION:

Recipe provided by Chef Suzanne Tracht Jar Restaurant, Los Angeles
 

 


INGREDIENTS:

INGREDIENTS:

3 small peaches

4 large stalks of celery, sliced thinly crosswise

4oz baby arugula (wild, if available)

4oz watercress

3oz roasted almonds

3oz shaved Reggiano cheese

1 lemon, quartered

8 tsp. Extra Virgin olive oil

Salt (preferably fleur de sel)

Coarse black pepper


PREPARATION:

PREPARATION:

Set aside half of the Reggiano.

In a large bowl, toss together the apple slices, celery, arugula, watercress, almonds and half of the Reggiano.

Season with salt and pepper.

Squeeze the juice of the lemon over the salad and drizzle with olive oil. Toss to combine.

 

Arrange the salad in chilled, individual salad bowls, placing the apples at the bottom and the almonds on top. Garnish with coarse black pepper and the reserved Reggiano.

 

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