I was just out to breakfast with some old friends at a fabulous cafe local to LA. It’s all farm to table, all full fat, “real” food as the chef says. No non-fat, low fat, splenda…you get the idea. On the menu and in one of her cookbooks, I saw something similar to this recipe. I really love quick pickling red onions. I made a great artichoke hummus a few months ago that I made into a crostini and topped it with arugula and the pickled onions. Divine!
Here is a summery take on quick pickling with farm fresh fruit, veg, and cheese! Enjoy!
Pickled Nectarine & Burrata Summer Salad
• 2 ripe but not overly soft nectarines, thinly sliced
• ¼ red onion, thinly sliced
• ¼ cup white wine vinegar (red wine or sherry vinegar should also work)
• 1 tsp. sugar
• salt and pepper
• 4 cups mixed lightly bitter greens (like arugula, mizuna, frisee)
• 1 cup (loosely packed) fresh mint leaves
• 2 Tbs. olive oil
• 8 oz. burrata (or fresh mozarella) torn into bite-sized pieces
1. Combine the nectarines and the red onion in a bowl and toss them gently with the vinegar and sugar. Sprinkle with salt and pepper and set aside for about 10 or 15 minutes.
2. Carefully toss the nectarines, onion, and pickling liquid with the greens, mint, and olive oil.
3. Divide the salad and the burrata pieces between 2 or 4 plates, season with salt and pepper and drizzle with a little more oil if desired, then serve.
From Bon Appetit, August 2013
Susy Sedano is a Content Producer at Digital Wellness, a fitness enthusiast and an avid cook of healthy meals. She prides herself on creating healthy dishes for family and friends, and is always on the hunt for new workouts and recipes! Despite her hectic non-stop work and fitness schedules, she is a “girl’s girl” and a student of life!
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