It's finally starting to feel like we are actually having the summer now. My garden isn't producing much yet since the late start of the summer, but I'm coming up with more fun ideas for salad recipes.
I made this one last weekend to bring it to the July 4th BBQ party. I love BBQ, but it can get heavy at times and it's good to have something fresh and light on the side.
I love the combination of fennel, unripened heirloom tomatoes, nectarine, grapes with lots of herbs like mint, Italian parsley, fennel leaves. You can pretty much put anything that aren't too mushy or sweet so that it's crunchy and that's the key to this salad.
For this salad, I made a simple dressing with lime juice, orange juice, olive oil, dijon mustard with a bit of honey, salt and pepper.
A perfect summer salad.
Cooking time: 20 minutes
Serves: 4-6 people
Ingredients
Salad;
one medium fennel with leaves
3 medium heirloom tomatos
1 nectarine
a handful of grapes (optional)
current berries (optional)
10 prawns
a handful of mint, italic parsley
shaved parmesan cheese
Dressing;
1 lime juiced
1 tablespoon of dijon mustard
1 tablespoon of olive oil
1 small orange juiced
1/2 tablespoon of honey
salt and pepper
Direction
Slice fennel thinly. Cut tomatoes and nectarine into 1/2" wedges. Cut grapes in half. Chop herbs finely. Bring a pot of water to boil and porch prawn until they are cooked. Let it cool down in cold water. Mix all the ingredients for the dressing in a jar. Put a lid on and shake well until it's mixed.
I like to pour the dressing at least 15 minute before serving so that all the fresh and crunchy ingredients are well coated and slightly marinated. Top it with shaved parmesan cheese or any hard white cheese and fennel leaves to serve.
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