The Washington Post

Nectarine and Fennel Salad

Nectarine and Fennel Salad 4.000

Deb Lindsey for The Washington Post; food styling by Bonnie S. Benwick/The Washington Post

Jul 27, 2018

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.

Make Ahead: 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.


Servings:
4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings

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

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.

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.

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.

Garnish with the mint and a few fennel fronds.

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Recipe Source

From deputy Food editor/recipes editor Bonnie S. Benwick.

Tested by Bonnie S. Benwick.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving (based on 6, using 1/3 cup of the syrup): 130


% Daily Values*

Total Fat: 1g 2%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 60mg 2%

Total Carbohydrates: 33g 11%

Dietary Fiber: 6g 24%

Sugar: 26g

Protein: 3g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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