10 minutes
A refreshing blend of sweet and tangy nectarines enhanced by fragrant tarragon and a hint of lime.
Nectarines, pitted and thickly sliced
0 oz
Lime, zest and juice
each
tablespoons
Fresh Tarragon Leaves
0 oz
Flake Salt
teaspoons
1. Arrange Nectarines
Begin by arranging the thickly sliced nectarines on a large platter. Ensure the slices are spread out evenly.
2. Add Lime
Next, zest and juice the lime directly over the nectarines.
3. Drizzle Olive Oil
Drizzle the extra-virgin olive oil over the nectarines, using a spoon or drizzle bottle for a light and even coating.
4. Add Tarragon
Scatter the fresh tarragon leaves over the salad.
5. Season with Salt
Finally, sprinkle the flake salt over the top.
Select nectarines that are ripe but still firm. They should yield slightly to gentle pressure and have a sweet fragrance. If they are too soft, they might become mushy in the salad. Look for fruits without blemishes or bruises for optimal texture and taste.
Be cautious with adding too much lime juice or oil (if your recipe includes it). The dressing should enhance, not drench the components. Toss gently to avoid bruising the nectarines.
Cut the nectarines into uniform wedges. This not only improves the presentation but also ensures even distribution of flavors. A very sharp knife is essential for clean slices, preventing the fruit from being crushed and releasing excess juice.
Taste your nectarines and adjust the lime juice accordingly. The natural sweetness of the fruit should be complemented, not overpowered. If the nectarines are on the tart side, a small drizzle of honey or agave can enhance the sweetness without overwhelming the dish.
Use both lime juice and zest for a more pronounced citrusy flavor. Zesting should be done right before you make the salad to retain the essential oils and freshness. Roll the lime on the counter under your palm to release more juice before cutting it.
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