As you have likely noticed I am a sweet and savory kinda gal. And one of my favorite ways to play with contradictory flavors is to add fruit to my summer salads. Here sweet nectarines play well with the bright acidity of paper thin lemons, the zing of coriander pickled spring onions, and impossibly creamy buffalo mozzarella. And yes, you are meant to eat the whole lemon, rind and all in every bite, promise! You can expect me to riff on these robust flavors yes simply salads all summer long! Thank you Natoora for inspiring this recipe with super high quality products and sustainably harvested produce!
Food
The Bite:
Nectarine & Lemon Salad With Pickled Spring Onions
Nectarine & Lemon Salad With Pickled Spring Onions
Athena CalderoneIngredients
1/2 cup apple cider vinegar
1/2 teaspoon salt
1/2 teaspoon sugar
Green coriander seeds
1 large shallot slice thin
1 lemon sliced paper thin
2-3 nectarines or peaches sliced
2 balls of buratta or buffalo mozzarella torn
Drizzle extra virgin olive oil
1 Tablespoon capers
Green coriander seeds for finishing
Fresh cracked pepper
Flaky sea salt for finishing
Method
Place vinegar, salt, sugar, and coriander seeds in a small sauce pan over medium heat. Once simmering turn heat off and add the shallots until liquid cools.
Place lemons on a dish, this will be the vase of your salad. Tear burrata haphazardly atop the lemon and then scatter the sliced nectarines. Spread the pickled shallots over the salad, reserve pickling juice. Finish salad with coriander seeds, a drizzle of pickling liquid and olive oil, fresh cracker pepper, and flaky salt.
