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Underripe peaches are fantastic in a salad because they’re super-crunchy and just a bit sweet. Grace Parisi mixes them with jicama, arugula and salty pistachios, then dresses the salad with a spicy chile dressing. Slideshow:  More Peach Dishes 

Grace Parisi
August 2011

Gallery

Credit: © Evi Abeler

Recipe Summary

total:
30 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, combine the shallot, red chile, sugar and vinegar and let stand for 5 minutes. Whisk in the olive oil and season with salt and pepper. Add the peaches, jicama and pistachios and toss well. Fold in the arugula and season with salt and pepper. Serve right away.

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