Piece of life
The temperature has dropped, the rain is more frequent, the day is rising later [and ending earlier], and the sun is starting to embrace us in the typical ways of a fall day. Anyway, you can see where I’m going with this. Summer is slowly starting to fade away. Although fall is my favourite season [I’m already planning on my apple and squash picking with my kids and all the beautiful recipes that will come with our harvests], I admit to watching summer leaving with some nostalgia. But, but, we can still enjoy the pleasant juicy summer fruits for some time, so we must not miss the boat! So, let’s load ourselves up on vitamins to be prepared for the colder months ahead. And that’s what I had in mind when designing this pretty, colourful and fresh salad.
Oh, and taking the opportunity to buy seasonal fruits and vegetable crates and freeze them for the winter. At the market, I especially buy the products from the called category 2, it’s usually slightly damaged products, “out of shape,” small spots… I mean, products that have a harder chance to sell. On the other hand, they are more economical, and they are all as good as the category one [and sometimes better].
About the recipe
Fruits are something to add to your summer salads [but not only do not forget the citrus in the winter]. They bring freshness and a sweet/savoury contrast that is very pleasant. The association of roasted nectarines in olive oil, the bitterness of the arugula and the sweetness of the burrata seems just perfect to me. They do not forget the soft crunch with the pine nuts [any other nut would work well too].
But it is not always easy to find associations that work well. So, I wanted to get in touch with you about a book I recently discovered, and that will become a staple in my library: “L’essentiel de Chartier, l’ABC des harmonies aromatiques à table et en cuisine.
In the form of individual cards, this book presents foods from all categories [vegetables, fruits, meats, fish, etc] with a list of ingredients and wines that fit well with them. In addition, there are some recipe suggestions for each product. This book is a true gold mine and will help you find many association ideas for your recipes.
I regularly prepare salads with fruits [and more and more often]. The blog already has a few that should satisfy those who like this kind of salad. Why not a quinoa & fig salad or a quinoa salad with feta & pomegranate? I’m sure you are going to like it.
Grilled nectarine salad with arugula and burrata
- 3 nice nectarines
- 100 g arugula
- some leaves basil
- 40 g pine nuts
- 1 burrata
- Olive oil
- Lemon juice
- Basil Olive Oil optional
- salt and pepper to taste
- Slice the nectarines into strips.
- Heat a frying pan and put the pine nuts. Let them roast for a few minutes. Set aside.
- Heat an olive oil drizzle (in the same pan). Add the nectarine slices and let them brown for a few minutes on each side.
- Arrange your plates: place the arugula and coarsely chopped basil, add the nectarine slices and the pine nuts. Drizzle with basil olive oil (if you have it, otherwise just olive oil), sprinkle some lemon juice, salt and pepper.
- Put the burrata in the center of the plate.