Serves 4
20 min
Summer Greens and Nectarines Salad
Recipe GLPR7e4efbb1c540f6
A vibrant, light salad featuring tender dandelion greens, peppery watercress, and succulent purslane, topped with fresh nectarine slices and crunchy almonds. The star is a homemade nectarine-infused vinaigrette with a touch of smoked paprika, finished with fresh chives. Perfect as a side dish, appetizer, or light starter.
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Ingredients
½ cup roughly chopped almonds
5 ounces fresh dandelion leaves, washed, dried, and torn into bite-sized pieces
¼ cup fresh chives cut into 1-inch lengths
¼ cup apple cider vinegar
1 tablespoon granulated sugar
¾ cup extra-virgin olive oil
Sea salt to taste
Freshly cracked black pepper to taste
¼ teaspoon smoked paprika
½ cup water
5 ounces fresh watercress, washed, dried, roots and thick stems trimmed and discarded
10 ounces fresh purslane, washed, dried, and thick stems removed and discarded
2 fresh nectarines, divided (1 rough chopped for syrup, 1 sliced for serving)
Directions
In a small saucepan, combine the water, sugar, and roughly chopped nectarine. Place over medium-high heat and bring to a boil, then reduce heat to a simmer. Cook for about 8 minutes until the mixture achieves a syrupy consistency.
Carefully strain the syrup through a fine-mesh strainer into a jar, discarding the nectarine solids. Allow the syrup to cool slightly.
To the jar with the cooled nectarine syrup, add the apple cider vinegar, extra-virgin olive oil, smoked paprika, and a small pinch each of sea salt and black pepper.
Cover the jar with a lid and shake vigorously for about 30 seconds until the vinaigrette is well-combined and emulsified. This vinaigrette can be made up to 3 days in advance; store it covered in the refrigerator and shake well before each use.
In a large shallow serving bowl, combine the dandelion leaves, purslane, and watercress. Add the sliced fresh nectarine and scatter the chopped almonds over the top.
Drizzle a few tablespoons of the nectarine vinaigrette over the salad and toss gently to coat all the greens evenly.
Garnish the salad with the fresh chive batons and season with additional black pepper to taste.
Serve immediately with the remaining vinaigrette on the side for guests to add as desired.
