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Dandelion, Purslane, Watercress Salad with Nectarines

Dandelion, Purslane, Watercress Salad with Nectarines

Dandelion, purslane, and watercress are leafy green vegetables that are in season in the summer. They’re paired with nectarines in this summer greens salad.

Dandelion, Purslane, Watercress Salad with Nectarines

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Dandelion, Purslane, Watercress Salad with Nectarines

Ingredients

  • 2 ripe, but firm nectarines
  • ½ cup water
  • 1 tablespoon granulated sugar
  • ¼ cup cider vinegar
  • 3/4 cup extra-virgin olive oil
  • ¼ teaspoon smoked paprika
  • seas salt and freshly cracked black pepper (as needed)
  • 5 ounce fresh dandelion leaves (washed, dried, torn into bite size pieces)
  • 5 ounce purslane (washed, dried, thick stems removed and discarded)
  • 5 ounce watercress (washed, dried, roots and thick stems trimmed and discarded)
  • ½ cup roughly chopped almonds
  • ¼ cup fresh chive batons (1‑inch lengths)

Directions

Slice the nectarines: Using a mandoline thinly slice both nectarines on either side of the pit into very thin rounds. Using a paring knife remove and roughly chop the remaining flesh, discarding pit. Set the slices and chopped nectarine aside separately.

Alternatively you may use a chef’s knife to cut the the nectarines into 4 “cheeks” by cutting them on either side of the pit, then slicing each cheek into very thin rounds. Roughly chop the remaining flesh, discarding pit. Set the slices and chopped nectarine aside separately.

Make the vinaigrette: Place water, sugar and chopped nectarine into a small sauce pan set over medium high heat, bring to a boil, then lower heat to a simmer. Cook until a syrupy consistency is achieved, about 8 minutes. Strain the syrup into a mason jar, discard the nectarine flesh.

To the jar with the syrup add, vinegar, olive oil, paprika, and a pinch each salt and pepper. Place the lid on the jar and shake vigorously until well-combined. Set aside. The vinaigrette can be made up to 3 days ahead; keep covered and refrigerated. Shake well before using.

Make the salad: In a large shallow serving bowl combine dandelion, purslane, watercress, nectarine slices and chopped almonds. Drizzle a few tablespoons vinaigrette, and toss to coat evenly. Garnish with chives and season with black pepper. Serve immediately with remaining vinaigrette on the side.