Chef Suzanne Goin’s Summer Fruit Salad with Peaches and Marcona Almonds
Here’s a perfect summer salad that’s perfect to eat right now.
Summer Fruit Salad with Peaches and Marcona Almonds
Serves 4
Ingredients
- 2 tablespoons finely diced shallot
- 3 tablespoons sherry vinegar
- 12 fresh figs, stems removed and cut in half
- 7 tablespoons extra-virgin olive oil
- 1 ripe nectarine
- 1 ripe peach
- 2 ripe plums
- 1/2 basket (about 1 cup) blackberries or Persian mulberries
- 8 ounces arugula, cleaned and dried
- 1/2 lemon, for juicing
- 2/3 cup Marcona almonds
- Kosher salt and freshly ground black pepper
Directions
Step 1
Combine the shallot, vinegar, and 1/2 teaspoon salt in a bowl, and let sit 5 minutes.
Step 2
Using a mortar and pestle, pound three fig halves to a coarse purée.
Step 3
Transfer the fig purée to the shallot mixture, and whisk in the olive oil.
Step 4
Taste for balance and seasoning.
Step 5
Cut the nectarine, peach, and plums in half and remove the pits, and cut them into 1/4-inch-thick slices.
Step 6
Place the sliced fruit, remaining figs, and berries in a large bowl.
Step 7
Drizzle half of the vinaigrette over the fruit, and season with salt and pepper.
Step 8
Gently toss in the arugula, sprinkle in some more salt and pepper, and taste for seasoning, adding more vinaigrette and a squeeze of lemon if needed.
Step 9
Arrange on a large chilled platter, and sprinkle the nuts on top.
This recipe is excerpted from Sunday Suppers at Lucques by Suzanne Goin. Copyright@2005 by Suzanne Goin. Excerpted by permission of Knopf, a division of Random House LLC. All Rights Reserved.
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