Nectarine salad

AT A GLANCE

  • Serves 8 - 10 people

"This salad is best made just before serving," Hafner suggests.

  • Juice of 1-2 limes, to taste
  • 2 tbsp light muscovado sugar
  • 60 ml (ΒΌ cup) extra-virgin olive oil
  • 5 firm but ripe white or yellow nectarines, cut into thick wedges
  • 1/3 cup (firmly packed) mint, finely chopped
01   Combine lime juice, muscovado and olive oil in a bowl, season to taste, and adjust sweetness and acidity to balance. Stand for 5 minutes until sugar dissolves.
02   Add nectarines and mint, combine and serve.

Topics:

LIMES, SIDE DISH, MINT, SUMMER, MODERN EUROPEAN, CHRISTMAS, CHEFS' RECIPES, NECTARINES

Recipe:

BRIGITTE HAFNER

Photography:

JOHN LAURIE

Styling:

LISA FEATHERBY

FEATURED IN

Dec 2013

Dec 2013

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