Summer Salad With Nectarines & Fennel

Photo by Tempest R.
Adapted from wsj.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from wsj.com

Ingredients

  • 1

    head fennel, halved and sliced into thin crescents

  • 2

    ripe nectarines, halved, pitted and thinly sliced

  • 1/2

    shallot, thinly sliced

  • 2

    tablespoons Sherry vinegar

  • Kosher salt

  • 1

    lemon, halved

  • 3

    tablespoons roughly chopped dill

  • 2

    tablespoons roughly chopped basil

  • 1 1/2

    cloves garlic, minced

  • 1/2

    cup olive oil

  • 1/2

    cup crème fraîche

  • 2

    heads butter lettuce

Directions

Place fennel and nectarines in a large salad bowl. Season with salt and a squeeze of lemon juice. Place shallots in a small bowl and cover with vinegar. Make Dressings: In a mortar or small bowl, smash herbs, minced garlic and a pinch of salt together until a rough paste begins to form. Add half the oil and stir to combine. Let sauce sit until flavors meld, at least 10 minutes. In another small bowl, whisk crème fraîche with a pinch of salt, a squeeze of lemon juice and remaining oil until combined. Dressing should drizzle; if too thick, add splashes of water or oil. Just before serving, drain shallots. Toss lettuce leaves and drained shallots into bowl with peaches and fennel. Once ingredients are evenly distributed, season salad with a pinch of salt and a squeeze of lemon juice. Drizzle herb dressing over salad in a zig-zag pattern. Repeat with crème fraîche dressing. Serve immediately.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: