RecipeCastle

The Salad I Make All Summer: Nectarine and fennel salad

The Salad I Make All Summer: Nectarine and fennel salad
Prep
15 min
Total
15 min
Serves
4
Calories
238 kcal
Carbs
22.00 g

Ingredients

  • 20 gwhite (shiro) miso paste (1 heaped tbsp)
  • 1juicy lemon (zest & juice)
  • 1 tspmaple syrup (5 ml)
  • 30 mlextra virgin olive oil (2 tbsp)
  • 2fennel bulbs
  • 1 tspfennel seeds
  • 1 big handfulalmonds ((or almond flakes))
  • 2juicy nectarines
  • ¼red onion (really thinnly sliced)
  • —salt & pepper
  • 30 gfresh coriander (or basil, leaves chopped)

Instructions

  1. 1

    Zest lemon into a small bowl. Add miso paste and juice of half a lemon (more if desired). Whisk until homogenous, then add olive oil and maple syrup. Salt and pepper to taste.

  2. 2

    Shave fennel really thinly using a mandoline or a sharp knife.

  3. 3

    Toast fennel seeds in a dry frying pan until fragrant - transfer to a pestle and mortar and crush well.

  4. 4

    Toast almonds in the same frying pan until lightly charred and fragrant. Chop roughly.

  5. 5

    Place sliced fennel, chopped coriander, crushed fennel seeds and the dressing in a mixing bowl - toss well to coat. Adjust seasoning to taste.

  6. 6

    Arrange dressed fennel on a platter along with slices of nectarine. Top with chopped almonds and extra coriander leaves.