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Grilled nectarine salad with heirloom tomatoes and burrata cheese
2023-12-28
https://www.metro.ca/userfiles/image/recipes/salade-nectarines-12256.jpg
PT25M
PT10M
PT35M
Halve and pit nectarines, then cut them into quarters. Place them in an adequately sized bowl with half the olive oil.Halve limes and add them to the nectarines. Mix to make sure fruit is well coated in oil.Heat barbecue at a very high setting. Place limes on the barbecue, flesh side down, and let them burn without moving them. In the meantime, grill nectarines on both sides for 2 to 3 minutes per side. Set aside in a large salad bowl.Once limes are sufficiently blackened, remove them from the grill and press them directly onto nectarines.Cut tomatoes in sixths or in eighths depending on their size. Add them to the grilled fruit.Using a knife, finely slice celery stalks into 1 mm thick rings, and add them to the salad.Add the remaining olive oil, season to taste and toss salad well.Plate salad in deep dishes.Halve burrata cheeses; tear and strew one half on each salad.Finish by chopping celery leaves and sprinkling some on top of each salad. Top with fleur de sel and a few turns of the pepper mill on the burrata, to taste.Source : Martin Juneau
4
0
0
0
0
4 nectarines nectarines
50 mL olive oil
2 limes Limes
4 medium-sized heirloom tomatoes
2 stalks celery stalks celery (as well as a few leaves)
2 burrata cheeses
salt and pepper flreshly ground back pepper, fleur de sel to taste
Grilled nectarine salad with heirloom tomatoes and burrata cheese
4
Accompaniements
0:25
Preparation
0:10
COOKING
0:35
TOTAL TIME
Ingredients
-
4
nectarines nectarines
-
50 mL
olive oil
-
2
limes Limes
-
4
medium-sized heirloom tomatoes
-
2
stalks celery stalks celery (as well as a few leaves)
-
2
burrata cheeses
-
salt and pepper flreshly ground back pepper, fleur de sel to taste
Preparation
Halve and pit nectarines, then cut them into quarters. Place them in an adequately sized bowl with half the olive oil.
Halve limes and add them to the nectarines. Mix to make sure fruit is well coated in oil.
Heat barbecue at a very high setting. Place limes on the barbecue, flesh side down, and let them burn without moving them. In the meantime, grill nectarines on both sides for 2 to 3 minutes per side. Set aside in a large salad bowl.
Once limes are sufficiently blackened, remove them from the grill and press them directly onto nectarines.
Cut tomatoes in sixths or in eighths depending on their size. Add them to the grilled fruit.
Using a knife, finely slice celery stalks into 1 mm thick rings, and add them to the salad.
Add the remaining olive oil, season to taste and toss salad well.
Plate salad in deep dishes.
Halve burrata cheeses; tear and strew one half on each salad.
Finish by chopping celery leaves and sprinkling some on top of each salad. Top with fleur de sel and a few turns of the pepper mill on the burrata, to taste.
Source : Martin Juneau
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
