This salad, featured very recently on a menu at one of my monthly pop-up dinners at Jackrabbit Club, has immediately become one of my favorite summer salads to date. It’s the perfect mixed of acid, creaminess, crunch, and flavor explosion. Leave the feta out for a vegan situation. Or add some chicken / shrimp for added protein.
I used a mix of tuscan kale, frisée, and red romaine as that’s what was at the farmer’s market– any greens will do! Measurements aren’t super exact for the salad portion as that’s up to you, but the basil vinaigrette makes a full jar and will easily be added to just about every salad you make moving forward. Trust me!
INGREDIENTS:
For salad:
Green of choice (I used Tuscan kale (de-stemmed and cut into ribbons), frisée + red romaine)
Nectarines, chopped (I leave skin on)
Shallots
Avocado
Feta cheese
Pistachios
Red wine vinegar or apple cider vinegar
For basil dressing:
(makes 12 oz)
1 shallot, roughly chopped
1 garlic clove
2 cups packed basil
1.5 tbsp red wine vinegar
½ tsp salt
1 lemon, juiced
½ cup olive oil
½ cup avocado oil
¼ tsp honey or maple syrup
RECIPE:
For the salad, thinly slice shallots (mandolin is the best at this for very thin pieces!), and place into a large bowl (your end salad bowl) with a couple heavy splashed of red wine vinegar + sprinkle of salt. Toss lightly and let sit for 15-20 minutes to pickle while you assemble the rest.
*To pickle a larger amount, add shallots to a jar and fill half way with red wine vinegar (or apple cider vinegar) and the rest with water. Add dash of salt, mix, and let sit at room temp for 30 min – 1 hour. Store in fridge.
Make dressing. Add everything into a blender and mix until totally emulsified + bright green.
Cube avocado and chop nectarines- set aside.
Chop greens and add to your salad bowl with the shallots. Pour on desired amount of dressing and massage into the greens (kale specifically is best when rubbed with dressing).
Add the rest of ingredients (nectarines, avocado, pistachio and feta) and toss lightly to combine. Enjoy!