Nectarine and Fennel Salad
This is a go-to salad when nectarines are in high season. The combination of fruit and slightly licorice-tasting fennel's a winner, and the basil-infused simple syrup ties all the elements together.
A mandoline is handy for shaving the fennel nice and thin.
Serve as an afternoon snack, as a salad course and alongside grilled proteins.
You'll have basil-infused simple syrup left over, which can be refrigerated for a few weeks. If the nectarines you used are fairly firm, the dressed salad can be refrigerated for up to a day or two.
Ingredients
For the syrup
- 1 cup sugar
- 1 cup water
- 2 leafy stems fresh basil
For the salad
- 3 medium fennel bulbs, with a few fronds reserved for garnish
- 4 or 5 firm nectarines, pitted and cut into fairly thin slices or wedges
- 1 cup fresh blueberries, stemmed and rinsed
- Mint leaves, for garnish
Directions
Step 1
For the syrup: Combine the sugar and water in a small saucepan over high heat; once it comes to a boil and the sugar has dissolved, reduce the heat to medium-low and cook for 5 minutes. Turn off the heat; add the basil, making sure it is submerged. Let sit for 10 minutes, then discard the basil. Cool completely and transfer to a clean glass jar. The yield is 1 cup.
Step 2
For the salad: Discard the tough outer layer of the fennel bulbs. Cut in half from top to bottom, then cut out the cores. Use a mandoline or a very sharp knife to shave or slice the fennel as thin as possible. Transfer to a serving bowl.
Step 3
Add the nectarine slices and blueberries to the bowl. Pour just enough of the syrup over the mixture to lightly coat it all, then stir gently. Let sit for 5 to 10 minutes, and stir again just before serving.
Step 4
Garnish with the mint and a few fennel fronds.